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1
Measure the cereal into a large bowl and set aside.
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2
In a nonstick skillet over medium heat, melt 1 tablespoon butter with 1/4 teaspoon salt, ancho and cayenne.
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3
When butter starts to get foamy, add the pecans and stir frequently.
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4
Toast pecans in the chile butter for 5 minutes, taking care not to burn the nuts.
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5
When toasty, set aside to cool.
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6
In a 2-cup microwavable bowl, nuke chocolate, peanut butter, remaining 2 tablespoons butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon on high for 30 seconds and stir.
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7
Continue to microwave in 30-second intervals and stirring until mixture becomes smooth.
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8
Stir in vanilla.
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9
Pour mixture over cereal, and fold in until evenly coated.
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10
Spread the mix out on a Silpat or parchment-lined sheet pan for 30 minutes to cool.
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11
After half an hour, pour the mix into a 2-liter lidded plastic tub, add 1/2 cup of the powdered sugar and shake until well coated.
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12
Freeze for 20 minutes and finish by tossing with the pecans, the last 1/4 cup of powdered sugar and a 1/4 teaspoon cinnamon.
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13
Store in an airtight container in a cool place, or leave out with the lid open and gain three pounds by the end of the day.
