In a large pot, stir together brown sugar, corn syrup, butter and salt. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved. Remove from heat. Stir in cereal, pecans and almonds until well coated. Spread mixture onto your cookie sheet.
Bake uncovered 15 minutes. Cool 10 minutes. Loosen mixture with a metal spatula. Let stand about 15 minutes; break into pieces.
Recipe provided by Lenten Season (https://www.lenten-season.com)