Praline Crunch: A Sweet and Crunchy Treat

Praline Crunch is my absolute favorite sweet snack to make when I want something that’s both easy and impressive! This delicious mixture of crunchy cereal and caramelized pecans reminds me of the pralines I first tried in New Orleans, but in a much more snackable form.

I love how the buttery caramel coating creates that perfect sweet-salty balance. Whenever I make this for friends, it disappears in minutes!

Ingredient Notes

• Crispix cereal: I like using Crispix because it holds up well to the caramel coating and maintains its crunch. If you can’t find it, Rice Chex or Corn Chex work great too.
• Pecan halves: The star of Praline Crunch! I prefer halves over chopped pecans as they create nice chunky bites.
• Dark brown sugar: This gives our Praline Crunch that deep, molasses-like flavor. Light brown sugar works too, but the dark variety adds extra richness.
• Light corn syrup: Helps create that perfect caramel texture without crystallizing.
• Salted butter: I love using salted butter for that sweet-salty contrast. It’s what makes this treat addictive!
• Vanilla extract: Just a teaspoon adds wonderful warmth and depth.
• Baking soda: My secret weapon! It creates tiny air bubbles that make the caramel coating lighter and easier to bite through.

How To Make Praline Crunch

1. First, I preheat my oven to 250°F and spray a baking sheet or roasting pan lightly with cooking spray.
2. In a large bowl, I mix together 8 cups of Crispix cereal and 2 cups of pecan halves.
3. Next, I combine 1/2 cup dark brown sugar, 1/2 cup light corn syrup, and 1/2 cup salted butter in a medium saucepan over medium-high heat. I bring this mixture to a boil, stirring occasionally.
4. Once boiling, I remove it from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture foams up a bit – that’s normal!
5. I pour this caramel mixture over my cereal and pecans, gently tossing until everything is evenly coated.
6. Then I spread the mixture evenly on my prepared pan and bake for 1 hour, making sure to stir every 15 minutes for even baking.
7. Finally, I pour the Praline Crunch onto wax or parchment paper to cool, then break it into pieces once it’s completely cool.

Storage Options

My Praline Crunch keeps wonderfully in an airtight container at room temperature for up to 2 weeks. I sometimes store mine in Mason jars – they look cute and keep everything fresh! If you live in a really humid climate like I do sometimes, you might want to add a silica packet to keep it extra crispy. You can also freeze it for up to 3 months in freezer bags – it thaws quickly and still tastes great!

Variations and Substitutions

Praline Crunch is super versatile! Here are some tweaks I’ve tried:

• Swap pecans for walnuts, almonds, or a mix of nuts
• Add 1 cup of mini pretzels for extra saltiness
• Toss in 1/2 cup of dried cranberries after baking for a tangy twist
• Drizzle with melted white or dark chocolate after cooling
• Add 1/2 teaspoon of cinnamon to the caramel mixture for a warm spice flavor
• Use maple syrup instead of corn syrup for a different flavor profile
• Try a different cereal like Chex or Cheerios if that’s what you have on hand

What to Serve with Praline Crunch?

Praline Crunch is perfect on its own, but I love serving it in these ways too:

• As a topping for vanilla ice cream (my favorite!)
• Alongside a cheese board for a sweet contrast
• Packaged in cute jars as holiday gifts
• As part of a snack mix bar at parties
• Crushed and used as a topping for cupcakes or cheesecake
• With afternoon coffee or tea for a sweet pick-me-up

Tips for Making Praline Crunch

1. I always make sure my baking sheet has sides to prevent spillage during stirring.
2. When I stir the mixture during baking, I’m gentle to avoid breaking the cereal.
3. I find that letting the caramel cool for about 30 seconds before pouring over the cereal makes it easier to work with.
4. For extra crispiness, I sometimes leave the finished Praline Crunch in the turned-off oven with the door cracked open for 15 minutes.
5. I line my counter with parchment paper before I start so I have a place ready for the hot mixture to cool.
6. If I want perfectly sized pieces, I sometimes score the mixture with a knife while it’s still slightly warm.

Frequently Asked Questions

Why did my Praline Crunch turn out sticky?
When mine turns out sticky, it usually means I didn’t bake it long enough. Make sure to bake the full hour, stirring every 15 minutes.

Can I make Praline Crunch ahead of time?
Absolutely! I often make it 2-3 days before I need it. It stays fresh in an airtight container.

Is there a way to make this without corn syrup?
I’ve successfully used honey or maple syrup instead. The flavor is different but still delicious!

Why add baking soda to the caramel?
The baking soda creates tiny air bubbles that make the caramel coating lighter and easier to bite through – I learned this trick from my grandmother!

Can I double this recipe?
Yes! I double it all the time for parties. Just make sure your bowl and baking sheet are large enough.

My pecans burned – what went wrong?
If your pecans taste burnt, your oven might run hot. Next time, I’d suggest reducing the temperature to 225°F and keeping a closer eye on it.

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