Western Chex Brittle

Directions

1. 1
   Heat brown sugar, corn syrup, water and salt to 250° (hard-ball) in heavy 4-quart saucepan over medium heat.
2. 2
   Add nuts. Continue cooking over low heat to 285° (brittle in cold water).
3. 3
   Stir constantly.
4. 4
   Remove from heat.
5. 5
   Mix in soda and margarine.
6. 6
   Stir in Chex to coat all pieces.
7. 7
   Work quickly!
8. 8
   Spread on greased baking sheet.
9. 9
   Separate into thin layer with greased fork.
10. 10
    Cool.
11. 11
    Break into bite-size pieces.
12. 12
    Makes about 1 pound.