4 cups regular-flavor cone-shaped baked corn snacks
4 cups bite-sized square crispy wheat cereal
1 cup small salted pretzel twists
1 cup pecan halves
3/4 cup firmly packed brown sugar
3 tablespoons light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
1 (14-ounce) bag holiday-colored candy-coated chocolate pieces
Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
Spread mixture onto waxed paper. Cool 5 minutes; stir in chocolate pieces. Cool completely; break into pieces.
Store in container with tight-fitting lid for up to 1 week.
Any salty snack such as corn or tortilla chips can be substituted for cone-shaped baked corn snacks. Peanuts, cashews or walnuts can be substituted for pecan halves.