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

Heat oven to 325 degrees. Butter a jelly roll pan (15x10x1). 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 for 15 minutes. Cool until slightly firm, about 5 minutes; loosen with metal spatula. (Do not cool any longer or the mixture will stick to the pan). After loosening with spatula let stand until firm, about an hour. Store in covered container. Makes about 8 cups.