Ingredients

4 cups regular-flavor cone-shaped baked corn snacks or corn chips
4 cups bite-sized square crispy rice cereal
1 cup small salted pretzel twists
1 cup pecan halves
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter
3 tablespoons light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups (10 ounces) candy-coated chocolate pieces

Instructions

STEP 1
Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.

STEP 2
Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.

STEP 3
Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.

STEP 4
Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.

STEP 5
Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.

STEP 6
Store in container with tight-fitting lid for up to 1 week.

Tip #1
Peanuts, cashews or walnuts can be substituted for pecan halves.
Tip #2
Use holiday colored candy-coated chocolate pieces for a festive flare.

SNACKS