Praline Crunch Snack Mix

makes 10 cups

21 ounce box (8 cups) quaker oatmeal squares cereal (brown sugar or cinnamon flavor)
2 cups pecan halves (or chop them up if you like)
1/2 cup Lyle’s golden syrup (*see notes for substitution)
1/2 cup brown sugar (*see notes)
4 tablespoons butter (*see notes)
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

Preheat oven to 250F and place oven rack in center position.
Spray a large roasting pan with nonstick spray; set aside.
In a large mixing bowl, combine cereal and pecan halves; set aside.
In a medium saucepan over high heat, stir golden syrup, brown sugar, and butter together until it reaches a full rolling boil; remove from heat and stir in vanilla and baking soda until bubbling subsides.
Pour hot syrup over cereal and pecans and toss until evenly coated; transfer to prepared roasting pan.
Bake for 1 hour, stirring every 20 minutes.
Remove from oven and spread snack mix on silicone or parchment-lined half sheet pan to cool completely before serving. Store leftovers in an airtight container at room temperature.

Light corn syrup can be used instead of Lyle’s golden syrup, but the flavor of Lyle’s is superior so I highly recommend using it.
I prefer to use cinnamon flavored quaker oatmeal squares for this recipe, but the brown sugar variety can be used.
Don’t skip the vanilla in this recipe - it really enhances the flavor. Be sure to use the good stuff.
Feel free to use light or dark brown sugar, as well as salted or unsalted butter.

adapted from quakeroats.com