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.
