1/2 c. packed brown sugar
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt
6 c. Cheerios (cereal)
1 c. pecan halves, walnut halves or peanuts
1/2 c. slivered almonds

Heat oven to 325 degrees. Butter jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Heat brown sugar, corn syrup, butter and salt in 3 quart saucepan over medium heat, stirring constantly until sugar is dissolved, about 5 minutes. Remove from heat. Stir in cereal and nuts until well coated. Spread in pan.

Bake 15 minutes. Cool until slightly firm, 5-7 minutes, loosen with metal spatula. Let stand until firm, about 1 hour. Store in covered container. About 8 cups snack.