4 cups Post Original Shredded Wheat Spoon Size Cereal
3/4 cup pecan pieces
2 tsp. ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter or margarine
1/4 cup light corn syrup
1/4 tsp. baking soda
1/2 cup raisins
Preheat oven to 300°F. Toss cereal with pecans and cinnamon in large bowl; set aside.
Place brown sugar, butter and corn syrup in medium saucepan. Bring to boil on medium heat, stirring constantly. Stir in baking soda. Pour over cereal mixture; stir until evenly coated. Spread evenly into lightly greased 15x10x1-inch baking pan.
Bake 10 to 12 minutes or until lightly browned, stirring occasionally. Cool completely. Place in airtight container; mix in raisins. Store, tightly covered, at room temperature.