Caramel Nut Crunch

1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup margerine or butter
1/2 tsp salt
6 cups cheerios cereal
1 cup pecan halves, walnut halves or peanuts (or all three!)
1/2 cup slivered almonds

Heat oven to 325. Butter jelly roll pan (I also use raised cookie sheets) Heat brown sugar, cory syrup and margerine and salt in a saucepan over medium heat, stirring constantly. (Until sugar is dissolved.) Remove from heat, stir in cereal and nuts until well covered. Spread out in pan, bake 15 minutes and cool slightly for about 10 minutes. Loosen with spatula, let stand about an hour before storing in a covered container.

**get's hard and can be rough on teeth... but worth it!)