TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 16 servings


  • 3 cups Cheerios
  • 2 cups each Wheat Chex, Rice Chex and Corn Chex
  • 1-1/2 cups pecan halves
  • 1-1/3 cups packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Nutritional Facts

3/4 cup: 264 calories, 13g fat (4g saturated fat), 15mg cholesterol, 295mg sodium, 36g carbohydrate (22g sugars, 2g fiber), 2g protein.


  1. Combine the cereals and nuts in a large roasting pan; set aside. In a large saucepan, combine the brown sugar, butter, corn syrup, cinnamon and salt; bring to a boil over medium heat, stirring occasionally. Boil and stir for 3 minutes.
  2. Pour over cereal mixture and stir to coat. Bake at 250° for 1 hour, stirring every 15 minutes. Spread onto waxed paper. When cool, break apart and store in an airtight container. Yield: about 3 quarts.
Originally published as Spiced Cereal Crunch in Country Woman Christmas Annual 2002, p47

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