Ingredients

• 6 cups Chex, Crispex or Flavorite Crispy Hexagons cereal
• 2 cups pecan halves
• ¼ cup butter
• ½ cup brown sugar
• ½ cup Praline Mix (by Savannah Cinnamon Co. in the ice cream topping aisle)
• ½ tsp. baking soda

Directions

• Stir together cereal and pecans in 9 x 13 pan. Melt butter, sugar and praline mix. Bring to a boil, gently cooking for 2 minutes. Stir in baking soda until foamy. Pour over mixture and stir to coat.
• Bake at 250 degrees for 1 hour. Stir once during baking.