preparation
Heat oven to 325°. Butter jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Heat brown sugar, corn syrup, margarine and salt in a 3 qt. saucepan over medium heat, stirring constantly until sugar is dissolved, about 5 minutes. Remove from heat. Stir in cereal and nuts until well coated. Spread in pan and bake 15 minutes. Cool until slightly firm, 5 to 7 minutes. Loosen with metal spatula. Let stand until firm, about 1 hour. Store in covered container. Makes about 8 cups. |