Preheat oven to 250°F. Lightly grease a large roasting pan.

In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.

In a medium saucepan over medium heat, melt the butter and mix with light corn syrup and light brown sugar.

Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal. Pour the coated mixture into the prepared roasting pan.

Cook 1 hour in the preheated oven, stirring approximately every 15 minutes. Spread on was paper sprayed with oil to cool, sprinkle with mini chocolate chips and kosher salt. Store in airtight containers.

Note: Feel free to mix and match ingredients to your taste.