Stir together cereal and pecan halves in a 13” x 9” pan. Place butter, brown sugar and praline mix in a saucepan. Heat until boiling, gently cook for 2 minutes. Remove from heat and add baking soda, stir until foamy. Pour over cereal and pecans, stir to coat well. Bake at 250° for 1 hour, stirring every 20 minutes for more even coating. Spread on cookie sheet to cool.
* You may substitute Cripix type cereal or Quaker Oat squares for CHEX.