6 cups chex, corn & rice, cereal
2 cups pecan halves
1/4 cup butter
1/2 cup brown sugar
1/3 cup Southern praline mix
1/2 tsp. baking soda

Stir together chex cereal and pecan halves in 13 x 9 inch pan. In saucepan, melt butter, brown sugar and praline mix. Heat until boiling. Gently cook for 2 minutes. Remove from heat and stir in baking soda. Stir until foamy. Pour over cereal and nuts. Stir to coat well. Bake at 250 degrees for one hour. Stir once during baking. Spread on cookie sheet to cool.