In a large mixing bowl, add the cereal and pecans. Set aside.
In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat.
Stir in the vanilla and salt.
Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
Divide the mixture between two sheet pans* and spread out evenly.
Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
Let cool and store in an airtight container.
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