Preheat oven to 250 degrees F. Lightly grease 15 x 10 x 3/4-inch (38 cm x 25 cm x 2 cm) baking pan. Combine Shreddies, pecans, cranberries and cinnamon in large bowl; set aside. Place sugar, margarine and corn syrup in medium saucepan. Bring to boil on medium-high heat, stirring constantly. Boil 2 min., without stirring. Add baking soda; mix well.
Drizzle over cereal mixture; toss to coat. Spread into prepared pan.
Bake 30 to 35 min. or until crisp and lightly toasted, stirring occasionally. Cool completely.
Storage Know-How: Store in airtight container at room temperature.
Substitute: Replace chopped almonds for the pecans.