Ingredients

• 1 , 12 ounce
• 3 cups pecan halves
• 3 cups whole almonds
• 2 cups brown sugar
• 1 cup corn syrup
• 0.5 cups butter
• 1.5 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan and 2 baking sheets; set baking sheets aside.
2. 2 Combine corn-rice cereal, pecans, and almonds in the prepared roasting pan.
3. 3 Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Off heat, stir in vanilla extract.
4. 4 Drizzle syrup over cereal mixture; toss to coat.
5. 5 Bake in the preheated oven for 30 minutes; stir and continue baking 30 minutes more. Spread cereal mixture in a single layer on the prepared baking sheets, separating any large chunks with 2 forks; cool.

Nutrition per serving