Ingredients
- 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.
Instructions
- First, I preheat my oven to 250°F and spray a baking sheet or roasting pan lightly with cooking spray.
- In a large bowl, I mix together 8 cups of Crispix cereal and 2 cups of pecan halves.
- 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.
- 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!
- I pour this caramel mixture over my cereal and pecans, gently tossing until everything is evenly coated.
- 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.
- Finally, I pour the Praline Crunch onto wax or parchment paper to cool, then break it into pieces once it’s completely cool.
Notes
- I always make sure my baking sheet has sides to prevent spillage during stirring.
- When I stir the mixture during baking, I’m gentle to avoid breaking the cereal.
- I find that letting the caramel cool for about 30 seconds before pouring over the cereal makes it easier to work with.
- For extra crispiness, I sometimes leave the finished Praline Crunch in the turned-off oven with the door cracked open for 15 minutes.
- I line my counter with parchment paper before I start so I have a place ready for the hot mixture to cool.
- If I want perfectly sized pieces, I sometimes score the mixture with a knife while it’s still slightly warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: ½ Cup Serving
- Calories: 200 kcal
- Sugar: 17 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg