1. Combine sugar, corn syrup and butter in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and mixture starts to boil. Remove from heat.

2. Add cereal and nuts. Stir until well coated.

3. Spread mixture evenly over buttered, foil - lined cookie sheet to about 6 mm ( 1/4" ) thickness. Bake at 150°C ( 300°F ) 20 - 25 minutes. Cool.

4. Break into pieces and store in air tight container.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.