| 6 | cups Rice Chex® cereal |
| 1 | cup chopped pecans |
| 1/3 | cup butter or margarine |
| 1/3 | cup packed brown sugar |
| 2 | tablespoons pure gluten-free maple syrup |
| 2 | teaspoons pure vanilla |
| 1. | Measure cereal and pecans in large microwaveable bowl. Line cookie sheet with waxed paper or foil. |
| 2. | In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and maple syrup; microwave uncovered on High 30 seconds, until mixture is boiling. Stir in vanilla. Pour over cereal and almonds, stirring until evenly coated. |
| 3. | Microwave uncovered on High 3-4 minutes, stirring every minute. Spread on waxed paper or foil. Store tightly covered. |
| If you don't have pure maple syrup on hand, use maple-flavored syrup instead. |
| Cooking Gluten free? |
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |