- 8 cups Corn Chex® cereal
- 2 cups pecan halves
- 1/4 cup butter
- 1/3 cup sugar
- 1/3 cup light corn syrup
- 1 (6.5 ounce) pouch Betty Crocker® cornbread & muffin mix
- 4 ounces crunchy toasted corn kernel nuts
- 1 teaspoon salt
- In large microwavable bowl, mix cereal and pecan halves.
- In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts.
- Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container.