Description
This Praline Crunch is an irresistible sweet and crunchy snack made with crispy cereal, toasted pecans, and a buttery caramel coating. Perfect for holiday gifts, parties, or just a tasty treat, this recipe is easy to make and incredibly delicious. Enjoy it on its own, as a topping for desserts, or mixed into trail mix for an extra indulgence!
Ingredients
Scale
- 6 cups crispy rice or corn cereal (such as Chex)
- 2 cups pecan halves
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat the Oven
- Set the oven to 250°F (120°C).
- Line a large baking sheet with parchment paper.
- Mix the Dry Ingredients
- In a large mixing bowl, combine cereal and pecans.
- Stir until evenly mixed.
- Prepare the Caramel Coating
- In a saucepan over medium heat, melt the butter.
- Add brown sugar and corn syrup, stirring until fully combined.
- Bring to a boil and let it bubble for 3–4 minutes, stirring occasionally.
- Add Vanilla & Baking Soda
- Remove from heat and stir in vanilla extract and baking soda.
- The mixture will foam slightly—this creates a light, crispy texture.
- Coat the Cereal & Pecans
- Pour the caramel mixture over the cereal and pecans.
- Stir quickly to coat everything evenly.
- Bake for Maximum Crunch
- Spread the mixture onto the prepared baking sheet.
- Bake at 250°F for 1 hour, stirring every 15 minutes to prevent clumping.
- Cool & Enjoy
- Let the praline crunch cool completely.
- Once cooled, break into bite-sized pieces and serve!
Notes
- For Extra Crunch: Bake for an extra 10 minutes if you like an extra crispy texture.
- Nut-Free Option: Swap pecans for sunflower seeds or coconut flakes.
- Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.
- Reheating Tip: If the praline crunch softens, bake at 250°F for 10 minutes to crisp it up.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American