In a 6 quart slow cooker melt the butter, sugar, and corn syrup together on low heat. (about 15-20 minutes)

Once the sugar mixture is melted, add the corn cereal and pecans and stir until well coated. Add in the cornbread mix and corn nuts and mix to combine.

Place some paper towel over the top of the slow cooker to absorb any moisture. Cover and cook on low for 2 hours, stirring every 30 minutes.

Remove to a cookie sheet to cool.