In a 4-quart saucepan, combine the brown sugar, butter, corn syrup, and salt. Over medium-low heat, stir until the sugar is dissolved. Once the sugar is dissolved, continue to cook at a simmer for 5 minutes.
While the caramel is heating, in a large bowl combine the cereal and nuts and set aside.
When the caramel mixture has cooked, remove it from heat and add the baking soda, cinnamon, and cloves. Stir to incorporate and the mixture will become airy and white. Immediately pour onto the prepared cereal and nuts.
Stir the caramel and cereal mixture together until the caramel evenly coats the cereal and nuts. Pour into two greased baking sheets and bake in the preheated oven for 1 hour, stirring every 15 minutes. Once baked, remove from the oven and cool for 20 minutes. The texture will seem soft while warm and will harden during cooling. Store in an airtight container for up to two weeks.