6 c. Chex cereals (corn and rice preferred)
2 c. broken pretzel sticks
1 1/2 c. nuts (your choice)

Combine above ingredients in a large, oiled, mixing bowl. Set aside.

1 1/3 c. white sugar
3/4 c. butter
1/2 c. light corn syrup
1 tsp. vanilla

Combine sugar, butter, and corn syrup in saucepan. Cook over medium heat to boiling. Stir constantly with wooden spoon to dissolve sugar. Cook until candy thermometer reaches soft-crack stage (280 degrees) approximately 10 minutes.

Remove saucepan from heat and stir in vanilla. Immediately pour syrup over cereal mix, stir gently to coat. Pour into large, greased UNCOVERED roasting pan. Bake in 350 degree oven for 10 minutes. Then stir and bake another 10 minutes.

Pour cereal mix onto large piece of foil and spread out to cool. When cool, break into small clusters. Store in tightly covered container. DO NOT REFRIGERATE. Makes 12 cups.