| 8 | cups Corn Chex® cereal |
| 2 | cup pecan halves |
| 1/4 | cup butter |
| 1/3 | cup sugar |
| 1/3 | cup light corn syrup |
| 1 | pouch (6.5 oz) Betty Crocker® cornbread & muffin mix |
| 1 | bag (4 oz) crunchy toasted corn kernel nuts |
| 1 | teaspoon salt |
| 1. | In large microwavable bowl, mix cereal and pecan halves. |
| 2. | In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts. |
| 3. | Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container. |
| Cornbread pairs well with a bowl of chili. The next time you host a game-day party, why not cook up a pot of chili and serve this snack as your appetizer? |