Minneapolis Lakes, MN October 2022 by City Lifestyle

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LIFESTYLE LETTER

Let’s Get Ready

October 2022 PUBLISHER

Alexandra Patty | alexandra.patty@citylifestyle.com EDITOR

Kassi Miranowski | kassi.miranowski@citylifestyle.com

The leaves are changing, it’s football season, and we all know what is just around the corner…but, let’s not think about that right this second. Let’s think about comfort food and drink! October is our annual Food issue, and this year we have a few fun spots to share with you. For example, The Malt Shop on 50th. Celebrating almost 50 years, this neighborhood restaurant has been revived by the Penichot Family, and they are so excited to bring community back together for some of the old, and some of the new. But, one thing will remain the same – it will continue to be a place for all ages to eat great food and make great memories together. The Minneapolis Lakes team also ventured downtown to see what FINNEGANS has brewing this fall. We spoke with Jacquie Berglund, the entrepreneurial genius and CEO behind the brewery. If you haven’t stopped in to enjoy this beautiful space, put it on the list. It is perfect for a casual beer, entertainment on the weekend, a go-to spot for the Vikings’ games, or somewhere to bring the office for events. FINNEGANS has it all, and the best part is that with every beer you drink, they are giving back in major ways. We’ve featured recipes from Genna Marks before, but this month Genna brings polenta with mushrooms to the table. Her mouth-watering, yet easy recipe is something to create in your own kitchen this season. In continuing on our fall fashion hunt, Queenie & Pearl shares some of what they are seeing this year with bright, bold colors, a return of the “shacket” and cargo pants galore. Finally, we have included some tips on how to host your own tailgate party. So, if you can't make it to the stadium, at least you can still have fun at home. Cheers to fall, comfort food and gearing up for what’s coming!

EDITOR IAL COOR DINATOR

Graham Johnson | Graham.Johnson@citylifestyle.com AD DESIGNER

Whitney Lockhart LAYOUT DESIGNER

Kirstan Lanier CONTR IBUTING WR ITER S

Graham Johnson, Genna Marks, Courtney Reed CONTR IBUTING PHOTOGR APHER S

Lucy Hawthorne, Genna Marks, Kassi Miranowski

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Minneapolis Lakes Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Minneapolis Lakes area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Minneapolis Lakes Lifestyle™ is gathered from sources

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considered to be reliable, but the accuracy of all information cannot be guaranteed.

YEARS

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Fun and Comfortable Dining Returns

Lifestyle Letter

Must See

City Scene

Culinary Creations

Business Monthly

Events

Hot Spot

Party Planning

Our Town

The Malt Shop Celebrates Almost 50 Years

24 Fall Fashion for the Free-Spirited

FO O D + B EV ER AGE ST YLE + B EAU T Y

Queenie & Pearl Shares Some Ideas

30 More Than A Beer FINNEGANS Brews Community

36 Fresh Fall Flavors

Creamy Mascarpone Polenta with Crispy Wild Mushrooms and Tangy Herb Salad

O N T H E C OV E R

Photography: Lucy Hawthorne FINNEGANS in downtown Minneapolis

FO O D + B EV ER AGE FO O D + B E V E R AG E

FO O D + B EV E R AG E

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city scene

Where neighbors can see and be seen. 1

7 5

1-7: Modo Yoga’s Outdoor Summer Series

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C I T Y SC E N E

CIT Y SCENE CONTINUED

7 5

1-7: The Great Minnesota Get Together 2022 at the Minnesota State Fair

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business monthly A round-up of exciting news from local businesses.

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Autumn at the Arb It’s an amazing time to be at the Arboretum! The grounds look enchanting and there is a fabulous schedule of fall events to help families celebrate the changing of the seasons and Minnesota's bounty. Enjoy a pumpkin display, fall color trail run/hike, Scarecrows in the Garden and more. Visit arb.umn.edu/ events to see all events and activities for the family to enjoy.

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Fun and Comfortable D i n i ng Ret u r n s The Malt Shop Celebrates Almost 50 Years

There are some places in the Twin Cities that have become iconic because of the generations of people that have passed through their doors. We think of 1st Avenue and The Monte Carlo, but another haunt shares that status, and that is The Malt Shop. The Malt Shop on W 50th St in Minneapolis was recently bought and renovated by Rebecca Illingworth Penichot, who is well aware of the shop’s legacy. “We have Grandparents who have been coming here for 50 years,” says Rebecca. And the weight of that legacy isn’t something she takes lightly.

ARTICLE BY GRAHAM JOHNSON PHOTOGRAPHY BY LUCY HAWTHORNE

H OT SP OT | FOOD + BEV E RAGE

The Malt Shop opened in 1978 and since then, it has become known for its stained glass interior windows, vintage ceiling, and of course, burgers and malts. Rebecca acquired The Malt Shop in February of 2022 after the previous owner retired, and her first order of business was renovation. She retained designer Vicki VanWiele of VanWiele design. Their goal for the remodel was to “modernize while maintaining that same warm, welcome, vintage feel.” When adding new flooring and lighting, it was always important for her to, “keep the same personality and characteristics for the restaurant,” she shared. During Rebecca’s time at St. Louis Park High School, she had visited The Malt Shop a handful of times. But according to Rebecca, that nostalgia can’t compare to those who “were here every day after school.” The Malt Shop was a place to hang out from the beginning, and that was something Rebecca didn’t want to change. In addition to the other upgrades, such as a 1965 Mustang Booth, Rebecca brought in a Foosball table in the lower level to attract the same crowd, “So many kids have been coming here, and we don’t want that to stop,” says Rebecca. The revamp of course came with a revitalization of The Malt Shop’s menu. Rebecca wanted to perfect The Malt Shop’s iconic burger. Despite being “sworn to secrecy,” about their recipe, Rebecca said that the real secret lies in fresh ingredients, like the combination of meat in the patty, house-made milk buns and pickles, and not forgetting the carefully chosen slice of cheddar or American cheese. “We still wanted to make sure we had a great burger because people are coming here for burgers, fries and malts,” says Rebecca. Their goal from all this work is to have the, “best burger in the Twin Cities.” But when it comes to The Malt Shop’s menu, we of course have to talk about the malts themselves. Rebecca and her team decided to not fix what wasn’t broken. “That was such a classic, I think if we would have messed with that, people would have been upset,” she says. Minor additions like upgrading to a higher-quality vanilla ice cream will be the only differences customers find from the malt selection. Otherwise, “It’s the same malts people have been enjoying for 50 years.”

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H OT SP OT | FOOD + BEV E RAGE

In addition to the traditional selection of malts offered at the Malt Shop, Rebecca and her Consulting Beverage Director, Joshua Martinez, from the Lavender Room in Chicago, have recently acquired a full liquor license. They have added boozy malts, craft cocktails and traditional favorites such as a gin martini, and brandy manhattan. Rebecca, the daughter of a hospitality compliance consultant and a restaurant architect has had the hospitality industry in her blood from the get-go and takes it very seriously. “I put myself through college serving,” she says continuing, “Hospitality is a career. To treat it like it’s a passing job is incorrect.” Therefore, both her restaurants, Tinto Kitchen and The Malt Shop, offer benefits like paid healthcare to anyone who works over 20 hours per week and two weeks of paid vacation to full-time employees. To her, the explanation is simple: “If you don’t offer those benefits that any career offers, then how can you expect people to stay with you and treat it like a career?” She is grateful to the loyal team members that have been with her for over a decade such as her General Manager, Todd Majeske and Kevin Elvin, her Assistant Manager. Both at Tinto Kitchen. Recently promoted to General Manager, Tra Carter at of The Malt Shop. She also noted the heart-warming support from the community and family, Tinto Kitchen’s Executive Chef Thierry Penichot and her son, Cooper Illingworth, who has been working by her side since he was 15 years old. Like many restaurants, Covid-19 posed a serious threat to stability. The switch from a full-service restaurant to take-out only was difficult. “We cannot say that we would be here if not for the community,” says Rebecca. She cites both their neighbors and staff for working through such a difficult time. At the end of the day, Rebecca remains hopeful about the experience: “It gave us an opportunity to slow down a little bit and appreciate what really matters in life,” she says. And what is that if not a cozy place to grab a burger and malt?

FOR MORE VISIT: themaltshop.com | (612) 824-1352. 809 W 50th St., Minneapolis

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

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ARTICLE BY COURTNEY REED | PHOTOGRAPHY BY QUEENIE & PEARL

FALL FASHION FOR THE FREE SPIRITED QUEENIE & PEARL SHARES SOME IDEAS

O UR TOWN | STY L E + BEAUTY

If you haven’t been to Queenie & Pearl, it’s quite the trip! These female creators, led by owner Lisa Banwell, have come together to create a retail space offering both new pieces and vintage finds - without any fashion or demographic rules. Browse the main floor for gifts, accessories and a vast selection of new clothes. Then, head upstairs to comb through handpicked vintage finds, upcycled trend-setting pieces, scarves, jackets and more. Check out the vinyl collection, and then take a selfie.

Queenie & Pearl is all about enhancing your own individual style and finding something that will delight you and make you smile every time you put it on - regardless of age, bank account or size. Here are some of the fun trends they are seeing for fall.

WHAT’S NEW AT QUEENIE & PEARL FOR FALL? WHAT’S HAPPENING IN THE NEW SPACE? Queenie & Pearl recently expanded next door and turned it into our Queenie Creative HQ! It’s a multi-functional space we use for photo shoots, graphic design, content creation, design Queenie originals, and host meetings and events.

ARE THERE ANY NEW BRANDS ARE YOU CARRYING? WHAT ARE THE TRENDS LOOKING LIKE FOR FALL? We are bringing in a lot of exciting new brands! Stayed tuned on Instagram for new brand drops. We are seeing a lot of cargo pants & skirts, crochet, graphic sweaters, all things Y2K inspired, and shackets of course! We are still seeing a lot of bright & bold colors into the fall and winter seasons.

IS ANYTHING IN PARTICULAR FLYING OFF THE SHELF? Anything and everything cargo, puffer vests, all things Y2K, graphic denim, and corsets!

WHAT NEW VINTAGE ITEMS HAVE COME INTO THE STORE?

QUEENIE & PE ARL

Since we bring in 200+ vintage items each week, there is always something new to discover. This Fall we created 2 new spaces; one dedicated to all of our vintage denim, and the other to Y2Kfashion!

IS QUEENIE & PEARL HOSTING ANY EVENTS FOR FALL OR HOLIDAY? There are a lot of exciting events that Queenie is so excited to be a part of this fall! We will be participating in Minnesota Fashion Week, as well as the shops of 50th & Xerxes annual Shop & Stroll. We are also actively planning our 4-year anniversary celebration happening this November!

INSTAGRAM: @queenieandpearlmn 5014 Xerxes Ave S., Minneapolis (612) 413-8560

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“Queenie & Pearl is all about enhancing your own individual style and finding something that will delight you and make you smile every time you put it on — regardless of age, bank account or size.”

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

more than a beer ARTICLE BY GRAHAM JOHNSON | PHOTOGRAPHY BY LUCY HAWTHORNE

FINNEGANS Brews Community

M UST SE E | FOOD + BEV E RAGE

Jacquie Berglund talks quickly when asked about her businesses. And that’s a good thing because as the CEO of FINNIGANS Brew Co., founder of both the non-profit FINNIGANS Community Fund and the entrepreneur coworking space FINNOVATION Lab, Jacquie has a lot to say. “I have a lot of energy. I’m very passionate, so once I put my mind to something and I feel passionate about it, I usually find a way to get that done,” says Jacquie. I sat down with Jacquie on the patio of FINNIGANS Brewery and Taproom in downtown Minneapolis to discuss the long story of how it came to be. “I had a hard time trying to figure out what I wanted to do in life,” says Jacquie when discussing her winding careers. Her first started in international relations where she worked as a consultant at the Organization for Economic Cooperation and Development. From her time bringing Baltic governments to seminars on how to move to market economies, Jacquie learned something: “I didn’t know I was an entrepreneur before that.” That realization led her back to Minnesota where she partnered with restauranter and “Local Irish celebrity,” Kieran Folliard. Together they had a hunch: “In 1998, we thought what happened with red wine would happen with beer: people would want a more sophisticated beer with more flavor.” In order to catch that new wave, Jacquie and Kieran in conjunction with the James Page Brewing Company created what would later be FINNIGANS flagship beer: FINNIGANS Irish. “It was a gateway product,” says Jacquie, “not too hoppy, not too malty, not too heavy, not too light, just really an easy drinking middle-of-the-road beer.” So, with the creation of the Irish Amber, Jacquie knew she wanted to leverage it towards social change: “It was never about the money for me, it was always about the impact.”

Jacquie was inspired by other “give-back” models like the Paul Newman brand and Share Our Strength, and wanted to do the same thing with the Irish Amber. In 2000, Jacquie bought the recipe for the Amber Ale from Kieran for the sum of $1.00, creating the for-profit company FINNIGANS, and the 501(c)(3) nonprofit FINNIGANS Community Fund. This for-profit/nonprofit model was based on that of The Newman’s Own Foundation and was designed to be able to donate more over time than that of a nonprofit alone: “As we grow, we will be able to donate more than if we did the other model,” says Jacquie. In 2011 another shift took place within the impact focus for FINNIGANS. On the 10-year anniversary of the creation of Finnegan’s, Jacquie was tasked with writing the impact statement of all the services that had been done during that time. “It was just 4 pages,” says Jacquie. In those 10 years, FINNIGANS had been dedicated to ending poverty cycles, but for all their work, “There was no talking point of really our impact,” says Jacquie. It was at that time that Jacquie stumbled upon a program for Harvest for The Hungry operated by The Food Group, an organization that works to end hunger by working with local farmers. Jacquie was so impressed with their work and concrete talking points she, “Picked up the phone and asked to donate.” That epiphany changed the focus of FINNIGANS philanthropy to their current goal: ‘turning beer into food.’ According to Jacquie, it was an instant success: “When we changed our mission into turning beer into food […] all of a sudden it was like lightbulbs went on with our distributors, retailers, and with my family: this is where the money goes.” Since 2011, FINNIGANS Community Fund has worked directly with local food banks across Minnesota, Wisconsin and the Dakotas donating to them directly. In Minnesota,

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

“In 1998, we thought what happened with red wine would happen with beer: people would want a more sophisticated beer with more flavor.”

“Our money is used to purchase produce at $1 per pound from local growers who donate that produce to local food shelves. So, we’re getting super healthy food to those in need and supporting local farmers and food sources,” says Jacquie. FINNIGANS Community Fund divides their philanthropy by beer market meaning, “The communities that support our beer the most, give back the most food, so it’s truly, truly hyper-local,” says Jacquie. So far, our story is still brewery-less, and that was by design. Despite FINNIGANS being 1 of the first 5 Minnesota beer brands, “I never wanted to manufacture beer,” says Jacquie. After taproom laws changed in the state, allowing local brands to run their own breweries open to the public, however, “then

I was the only Minnesota beer brand without a taproom so you’re at a huge disadvantage,” says Jacquie. Thus, Finnegan’s Brew Co. was born in 2018 in Elliot Park, Minneapolis. It’s hard to capture the extent to which philanthropy sits at the heart of FINNIGANS model. From the monthly ‘Broadway Night’ food drives at the taproom where live show tunes are sung to the pull tabs in the bar that support Fire Fighters for Healing, to the FINNOVATION Lab geared towards helping other socially-focused entrepreneurs get their start in the state: FINNIGANS encourages its patrons to make the most of their ‘barstool philanthropy.’ Or to put it as Jacquie does: FINNIGANS is simply “A lot more than a beer company.”

F O R M O R E : Visit finnegans.org | 817 S 5th Ave, Minneapolis | (612) 208-3374

M UST SE E | FOOD + BEV E RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

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ARTICLE AND PHOTOGRAPHY BY GENNA MARKS

FR ESH FA LL FLAVOR S

There is a reason why polenta with mushrooms is a classic dish in northern Italy, it’s incredibly satisfying during the cooler months by the mountains. The richness of the creamy polenta brightened by the sherry vinegar and the crispy mushrooms provide a welcomed, earthiness and texture to the dish. It’s the perfect thing to make when you want to be comforted as we transition seasons here in Minnesota.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CREAMY MARSCAPONE POLENTA with crispy wild mushrooms and tangy herb salad ingredients:

directions:

• • • • • • • • •

1. Preheat the oven to 400 degrees Fahrenheit 2. Prepare salad dressing by whisking together garlic, salt, pepper, sherry vinegar, and 3 tbsp of olive oil. 3. Prep the mushrooms by removing any dirt with a damp cloth and tearing them gently into medium-sized pieces. Reserve 1 tbsp of the dressing for the herb salad and toss the mushrooms in the remaining dressing. Place the marinated mushrooms on a baking sheet and put into the oven. Roast for 20 minutes, the mushrooms will have given off some liquid at this point. Mix them about and put them under the broiler for 10 minutes. Take them out and toss them again. Put them back under the broiler for another 5-10 minutes. This process will eventually get the mushrooms to soak up the liquid and get crispy. The pan will dry and the mushrooms will have turned a beautiful golden color and gone crispy 4. Over medium-high heat in a wide, deep, braising pan combine heavy cream with 2C water, and 1 tsp of salt. Bring to a simmer and whisk in polenta. You will want to continuously whisk until the mixture is thick and creamy. After about 10 minutes of cooking, whisk in butter, mascarpone, Parmesan, and ½ Tsp black pepper. You can adjust the consistency with more water or more polenta. Keep warm until you are ready to serve, it thickens as it cools. 5. Toss together 1tbsp of salad dressing with parsley and shallot. 6. To plate, top crispy mushrooms on top of the creamy polenta, and garnish the dish with the herb salad.

• • • •

• •

2 C heavy whipping cream 2 Tbsp butter, unsalted 4oz mascarpone cheese ½ C Parmesan cheese, grated 1 C polenta (grits) 1 ½ Tsp salt 1Tsp black pepper 2 Tbsp garlic, minced 3 Tbsp sherry vinegar (sub red wine vinegar if you can’t find this, NOT the sherry cooking wine) 3 Tbsp olive oil 1 small shallot, sliced 1 C Italian parsley, roughly chopped 10oz fresh wild mushrooms (oyster, lion’s mane, shimeji) whatever you like! 8oz baby bella mushrooms, sliced 1 small shallot, sliced

Follow @GennaMarks for more delicious recipes! OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

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104

$336,029

1.50%

$227

LYNNHURST

122

$694,408

3.90%

102

$290

NORTH LOOP

221

$475,528

5.30%

173

$357

TANGLETOWN

$577,135

6.10%

$262

7845

$384,164

3.50%

6134

$235

MINNEAPOLIS (OVERALL)

All data from NorthstarMLS. Data as of August 31, 2022. Data points reflect rolling 12 months. Data deemed reliable but not guaranteed.

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

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Medtronic Twin Cities Marathon Weekend

MIN N EAPOLIS | 7:00 AM CELEBRATE 40 YEARS OF RUNNING! Medtronic Twin Cities Marathon Weekend, the community’s signature running and fitness gathering, is four decades strong. This 2022 anniversary edition will be the best one yet – and one you won't want to miss. Find the race that best celebrates the event for you, then stride into the future with us. More at tcmevents.org .

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Vietgone

O C TOBE R 1 ST - 3 0 T H

Tricks and Treats: Halloween for Everyone!

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GUTHRIE THEATER | 7:00 PM When Saigon falls in 1975, two Vietnamese refugees meet in Arkansas and promptly become a no-strings-attached relationship. Living in the land of “cheeseburgers, waffle fries and cholesterol” (aka America) proves to be an intoxicating adventure that leads them to question their futures, both together and in their new country. Learn more about this love-and-war comedy at guthrietheater.org .

VA LLEYFAIR The all-new, over-the-top, larger-than-life, gotta-be-there Halloween event is packed with fun and family-friendly eeriness. From little goblins to grown-up ghouls, everyone will find ghastly great things to do for Halloween. Plus, enjoy skeleTONS of delicious seasonal treats, drinks and, of course, candy! More at valleyfair.com .

Twin Cities Oktoberfest

MIN N ES OTA STATE FAIRG ROUNDS , H I STO R I C P R O G R E S S C E NT E R B UI L DI NG | 1 2:0 0 P M Twin Cities Oktoberfest brings together food, fun and beer at the Minnesota State Fairgrounds Progress Center. This two-day event features a wide selection of beers, wines, hard ciders, authentic German food, live music, traditional German entertainment, great people watching, festival games, shopping and more. Tickets are needed to attend, learn more at tcoktoberfest.com .

Twin Cities Book Festival

MIN N ES OTA STATE FAIR G ROUNDS | 1 0 :0 0 A M The revamped live 2022 Twin Cities Book Festival experience will continue to offer bibliophiles, all the joys of in-person browsing, meeting writers and publishers, and activities for readers aged 1 to 101. This event will be held in person and also include select virtual bookend events. Learn more at twincitiesbookfestival.com .

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5k Cider Run | 2022 MN Brewery Running Series

MIN N EAPOLIS CIDER CO | 10:00 A M Partake in a 5k-ish course that starts and ends at Minneapolis Cider Co's awesome taproom. Run, walk, jog - whatever goes! All ages, and all levels are welcome. Complete the course and celebrate with a FREE, local craft cider at the finish line. Learn more at brsx.webflow.io/locations/minnesota .

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MI N N E A P O L I S L A KE S

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.