Praline Pecan Crunch

• 1 16-oz box Quaker Oat Squares (about 8 cups)
• 1 12-16 oz box Corn Bran (about 8 cups)
• 2 cups pecan pieces
• 2 cups walnut halves or pieces
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 Cup oleo (1 stick)
• 2 teaspoons vanilla
• 1 teaspoon baking soda

Mix cereals and nuts together in a large Rubbermaid container with a tight fitting lid.  (2 gallon Ziploc bag will also work.)  Combine rest of ingredients except vanilla and soda in a microwave safe bowl.  Microwave on high for 1 1/2 minutes, the stir.  Repeat.  Microwave on high for 1 minute more, then stir.  Repeat the one minute on high until the mixture boils.  Now stir in vanilla and soda and mix well.  Pour the hot mixture over the cereal (the boiling mixture will melt the Ziploc bag, so a  very large bowl at this point).  Cover the plastic container of cereal and hot sauce with the tight fitting lid and shake, turn upside down, etc. until the hot sauce has coated the dry cereal and nuts.  Pour the coated cereal and nuts onto two or three non-stick cookie sheets.  Bake at 250°F for about one hour, stirring every 20 minutes.  This will look like a mess while it it cooking, but will improve as it cools.  Cool the cookie sheets on wire racks or other elevating hot pads that will allow air to cool the bottom of the pans.  Using a sturdy spatula or pancake turner, loosen the cereal and nut mix from the bottom of the pan and break into small pieces.  This is one of the most popular snacks we have ever taken to holiday parties.  (Makes about 20 cups).