Butter Rum Pecan Cereal Bars

This is a recipe I’ve been exercising the gray matter with for awhile now. It takes premeditation because I’m a teetotaler and don’t have alcohol in the house. Chalk it up to the impetuosness of youth. My past indiscretions aside this was a good idea. Anyways on to the recipe.

Ingredients:

• 1 cup Karo syrup
• 1 cup granulated sugar
• 1/4 cups rum
• 1 1/2 cups chopped pecans
• 6 cups rice chex
• 6 cups corn chex
• 11 Tbsp butter
• 1 Tsp salt

Instructions:

1. In large bowl combine cereal. Set aside.
2. In frying pan melt 3 Tbsp butter over medium heat.
3. Add 1/2 tsp salt. Mix well.
4. Add pecans coating with butter.
5. Cook until toasted.
6. Add to bowl with cereal.
7. In medium saucepan melt remaining 1 stick (8 Tbsp) butter. Add rum and remaining 1/2 tsp salt.
8. Add sugar and corn syrup.
9. Bring to a boil, stirring frequently.
10. Allow mixture to boil for approximately 6 minutes or until mixture reaches about 235 degrees on a candy thermometer, stirring the entire time.
11. Take candy mixture off of burner and allow to cool for about 5 minutes.
12. Pour mixture over cereal bowl attempting to coat evenly.
13. Pour into large cookie sheet.
14. Spread into thin layer and allow to cool.
15. Cut and serve.