Toffee Butter Crunch

12 oz. box Crispix® or Corn Chex®
1 c. butter
½ c. dark Karo® or other dark corn syrup
2 c. pecan halves
1 c. brown sugar
½ t. vanilla extract

Preheat oven to 250°. Coat 9″x13″ pan (or a large cookie pan) with cooking spray. In a small saucepan, combine butter, brown sugar and corn syrup. Cook until boiling. Add vanilla. Empty cereal into pan and coat with syrup mixture. Sprinkle with pecans and toss until evenly coated. Bake for 1 hour, tossing every 15 minutes. Toss until cool. You can store these in jars.

Kathryn Southerland, Hillman