Ingredients:

  • 8 cups Crispix Cereal
  • 2 cups halved pecans
  • 1 cup unsalted butter
  • 1 cup light brown sugar, firmly packed
  • 0.5 cup light corn syrup
  • 1 tablespoon pure vanilla extract
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt

Instructions:

  1. Preheat your oven to 225°F. Note: This low temperature gently dries the glaze without burning the sugars.
  2. Combine the 8 cups Crispix Cereal and 2 cups halved pecans in a very large roasting pan or heat proof bowl.
  3. Melt the 1 cup unsalted butter, 1 cup light brown sugar, 0.5 cup light corn syrup, and 0.5 teaspoon sea salt in a medium saucepan over medium heat. Watch for the mixture to begin sizzling at the edges.
  4. Boil the mixture for 5 minutes without stirring. Note: This allows the sugars to reach the soft ball stage for the perfect set.
  5. Remove from heat and immediately whisk in the 1 tablespoon vanilla extract and 0.5 teaspoon baking soda. Expect the mixture to foam and lighten in color significantly.
  6. Pour the bubbling foam over the cereal and pecans.
  7. Toss gently using a folding motion until every piece is coated. Note: Be careful not to break the cereal lattices.
  8. Spread the mixture onto your rimmed baking sheet in an even layer.
  9. Bake for 1 hours, stirring every 15 minutes. The aroma will transition from raw sugar to a deep, toasted caramel scent.
  10. Cool completely on the pan before breaking into clusters. Listen for the pinging sound as the glaze hardens and snaps.