Preheat Oven:

Preheat your oven to 250°F (120°C).

Line a large rimmed baking sheet with parchment paper or foil and lightly grease.

Combine Cereal & Nuts:

In a large mixing bowl, combine the cereal and chopped pecans.

Make the Praline Sauce:

In a saucepan over medium heat, melt the butter.

Stir in brown sugar and corn syrup.

Bring to a gentle boil and let bubble for 3 minutes, stirring constantly.

Remove from heat and stir in baking soda, vanilla extract, and salt. The mixture will foam slightly—this is normal.

Coat the Mix:

Immediately pour the hot praline mixture over the cereal and nuts.

Gently stir with a spatula until everything is evenly coated.

Bake for Crunch:

Spread the mix onto the prepared baking sheet in an even layer.

Bake for 1 hour, stirring every 15 minutes to ensure even coating and crispness.

Cool & Store:

Let the mix cool completely on the baking sheet.

Break into clusters and store in an airtight container for up to 2 weeks.