|Great on tarts too|
2 tablespoons water
1 tablespoon unsalted butter
2 teaspoons light corn syrup
3/4 teaspoon kosher salt
1 1/2 cups toasted pecan pieces
1 cup puffed rice cereal
Line a rimmed cookie sheet with parchment paper and spray with cooking oil. In a medium heavy saucepan, bring the sugar, water, butter and corn syrup to a boil over moderately high heat. Lower heat to moderate and simmer. Do not stir. Cook until a deep-amber caramel forms, about 5 minutes. Remove from heat and stir in the salt, pecans and cereal. Scrape mixture onto the prepared cookie sheet, spread evenly and let cool for 30 minutes or until it is hardened.
Break mixture into pieces and transfer to a heavy plastic bag. Use a rolling pin to crush the pieces into smaller crumbs. Serve over ice cream and desserts or any thing you set your mind on.