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.
Let the mixture boil for 5 minutes and 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.
*The sheet pans do NOT need to be greased or buttered, as the butter in the syrup mixture will keep it from sticking to the pan. However, you can certainly line the pan with parchment paper for super easy clean-up!