Instructions: Combine sugar, syrup, water, and salt in a heavy Dutch oven. Cook over medium heat, stirring occasionally, until mixture reaches hard ball stage (250 degrees F.). Add nuts. Reduce heat to low, and cook, stirring constantly, until mixture reaches 285 degrees F. Remove from heat; stir in cereal. Working rapidly, spread mixture evenly onto a buttered 15- x 10- x 1 inch jellyroll pan. Let cool; break into pieces.

Yield: about 8 servings.

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