1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup water
1 teaspoon salt
3/4 cup salted mixed nuts
2 tablespoons butter or margarine
1/4 teaspoon baking soda
5 cups crispy corn cereal squares (like Corn Chex)

Combine sugar, syrup, water, and salt in a heavy Dutch oven. Cook over medium heat, stirring occasionally, until mixture reaches hard ball stage (250 degrees F.). Add nuts. Reduce heat to low, and cook, stirring constantly, until mixture reaches 285 degrees F.

Remove from heat; stir in cereal. Working rapidly, spread mixture evenly onto a buttered 15- x 10- x 1-inch jellyroll pan.

Let cool; break into pieces

Yield: about 8 servings