PRALINE CRUNCH
Praline Crunch is a sweet, buttery snack made with crispy cereal, pecans, and a rich caramel coating. It's baked until golden and crunchy, creating an irresistible combination of sweetness and crunch. Perfect for gifting, snacking, or holiday treat platters!
Ingredients
- 6 cups crispy corn or rice cereal like Corn Chex or Crispix
- 2 cups pecans roughly chopped
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup light corn syrup or maple syrup
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
STEP NO.1: PREHEAT OVEN
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
STEP NO.2: MIX CEREAL AND PECANS
- In a large bowl, combine the crispy cereal and chopped pecans.
STEP NO.3: MAKE PRALINE COATING
- In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil and cook for 2-3 minutes, stirring continuously.
STEP NO.4: ADD VANILLA AND BAKING SODA
- Remove from heat and stir in vanilla extract and baking soda. The mixture will bubble—stir quickly.
STEP NO.5: COAT CEREAL MIXTURE
- Pour the hot praline caramel over the cereal and pecans, tossing gently until fully coated.
STEP NO.6: BAKE FOR EXTRA CRUNCH
- Spread the mixture onto the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes for even coating.
STEP NO.7: COOL AND SERVE
- Let it cool completely before breaking into clusters. Enjoy!
Notes
- Cereal Choice: Use Corn Chex, Crispix, or Rice Chex for best results.
- Pecan Substitutes: Swap with almonds or walnuts if desired.
- Extra Crunch: Let it cool completely before storing to keep it crisp.
- Storage: Store in an airtight container for up to a week.
- Chocolate Drizzle Praline Crunch: Drizzle melted chocolate over the cooled mix.
- Coconut Praline Crunch: Add ½ cup toasted coconut flakes.
- Spicy Praline Crunch: Add ½ teaspoon cayenne pepper for a kick.
- Pumpkin Spice Praline Crunch: Stir in 1 teaspoon pumpkin spice.