2 c. packed brown sugar
1/2 c. light corn syrup
1 c. butter
1/2 tsp. baking soda
Pinch of cream of tartar
Dash of salt
1 c. pecan pieces
1 c. slivered almonds
1 c. peanuts
1 c. walnut pieces
6 to 8 c. crispy rice cereal

Mix brown sugar, corn syrup, and butter in heavy saucepan. Boil 5 minutes, stirring occasionally. Remove from heat. Add soda, cream of tartar, and salt to caramel mixture; stir to mix. Measure nuts and cereal in large bowl. Pour hot caramel mixture over and stir to coat evenly. Spread on large buttered baking pan. Bake at 300 degrees for 15 minutes. Cool 10 minutes. Loosen with spatula. Let stand at room temperature 1 hour to harden. Break into pieces and store, uncovered. Yield: 10 cups.