Ingredients
- 8 cups Crispix cereal
- 1 cup pecan halves
- 1 cup salted butter
- 1 cup brown sugar
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Instructions
- Preheat oven to 325 degrees. Line 2 large rimmed baking sheets with foil and spray with non-stick spray.
- Pour the half of the cereal onto each sheet pan and sprinkle evenly with the pecans.
- Add the butter and brown sugar to a small sauce pan over medium low heat and let melt, stirring often. Bring mixture to a boil and boil for 2 minutes, stirring frequently.
- Pour the brown sugar mixture evenly over the cereal and nuts and stir gently to combine.
- Bake for 10 minutes and then carefully stir the mixture. Bake for 5 more minutes.
- Remove from the oven and let cool completely, about 30 minutes.
- Break apart any large chunks and serve immediately or store in an airtight bag until ready to enjoy. Stays fresh for about 1 week.
Tips & Notes:
This recipe lasts for at least a week in an airtight container and may be fine longer – we always eat it too fast to test.
Nutrition Information:
Calories: 304kcal (15%)| Carbohydrates: 40g (13%)| Protein: 4g (8%)| Fat: 17g (26%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 6g| Trans Fat: 1g| Cholesterol: 31mg (10%)| Sodium: 272mg (12%)| Potassium: 161mg (5%)| Fiber: 4g (17%)| Sugar: 17g (19%)| Vitamin A: 688IU (14%)| Vitamin C: 4mg (5%)| Calcium: 85mg (9%)| Iron: 10mg (56%)
