Ingredients
Units
Scale
- 1 1/4 cup chopped pecans
- 1 cup maple syrup
- 1/4 cup light brown sugar
- 1 tablespoon light butter spread
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 6 cups puffed rice cereal
Instructions
- Grease a 9x9 baking dish with nonstick spray and set aside.
- in a large skillet over medium heat, add chopped pecans.
- Toast for 3-5 minutes, tossing frequently until fragrant. Remove from heat and set aside.
- Add brown sugar and butter spread to a large bowl. Set aside.
- In a medium saucepan, heat maple syrup over medium heat until boiling.
- Boil until syrup reaches 225 degrees, or about 5-6 minutes.
- Pour syrup over reserved brown sugar and butter.
- Add vanilla and salt, and whisk until combined.
- Pour in rice cereal and 1 cup of chopped pecans.
- Stir until thoroughly combined.
- Pour mixture into prepared pan, and spread evenly.
- Top with plastic wrap, and press firmly on top.
- Refrigerate for at least 30 minutes before cutting and serving.
- Store in refrigerator for best quality.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert