How to Make the Sweet and Salty Snack Mix

• I always start by preheating my oven to 325°F (160°C). While it’s heating up, I line an extra-large baking sheet with foil (you can use parchment paper instead) and give it a good coat of nonstick spray. This step is crucial—caramel can be super sticky, and this makes cleanup a breeze.
• Next, I spread the entire 12-ounce box of Crispix cereal and 1 ½ cups of chopped pecans evenly on the baking sheet. No need to toast the pecans separately—they’ll get beautifully golden during baking.
• In a medium saucepan, I melt 2 sticks of salted butter over medium-high heat. Once fully melted, I add 1 cup of packed light brown sugar and stir constantly.

  As soon as the mixture starts to bubble, I continue boiling it for 2 full minutes, stirring the entire time. This transforms the butter and sugar into a silky, amber-colored caramel that smells absolutely heavenly.
• Now comes the fun part! I carefully pour the hot caramel sauce over the cereal and nuts on the baking sheet. Then, using a wooden spoon or spatula, I toss everything together gently but thoroughly to ensure every piece is coated in that shiny caramel goodness.
• I pop the tray into the preheated oven and bake for 8 minutes. After that, I remove it, give everything a quick stir, and return it to the oven for another 8 minutes. This step helps the caramel set evenly and gives the nuts an extra toasted flavor.
• Once out of the oven, I let the mix cool right on the tray. As it cools, the caramel hardens into a crispy coating. I break apart any clumps with a spoon or my hands (once it's cool enough to touch).