3/4 c. butter
3/4 c. brown sugar
2 c. Corn Chex
2 c. Wheat Chex
2 c. Rice Chex
1 c. pecans

Bring butter and brown sugar to a boil, boil 5 minutes. Pour syrup over Chex and pecans. Butter a 9 x 13 inch pan. Bake for 8 minutes. Take out and stir. Bake again for 8 minutes and remove from oven. Stir when cool. Freezes well.