This Praline Crunch is a deliciously sweet and crunchy treat made with buttery praline-coated cereal and pecans. It’s quick to make, wonderfully addictive, and perfect for holidays, parties, or an easy homemade snack.
Ingredients
- 6 cups crispy corn or rice cereal
- 1 cup pecan halves roughly chopped
- 1 cup light brown sugar packed
- ½ cup unsalted butter
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the oven: Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Combine the dry ingredients: Add the cereal and chopped pecans to a large bowl. Toss gently to distribute the pecans evenly.
- Make the praline coating: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a gentle boil, stirring constantly, and cook for 2–3 minutes.
- Finish the caramel mixture: Remove the saucepan from the heat and quickly stir in the vanilla and baking soda. The mixture will foam slightly.
- Coat the cereal: Pour the warm praline mixture over the cereal and pecans. Using a large spatula, gently fold everything together until the cereal is evenly coated. Work carefully so you don’t crush the cereal.
- Bake: Spread the mixture into an even layer on the prepared baking sheet. Bake for 45–60 minutes, stirring every 15 minutes so the coating cooks evenly.
- Cool completely: Remove from the oven and let the praline crunch cool completely on the baking sheet. As it cools, the coating will become crisp and crunchy.
- Break and serve: Once completely cool, break the mixture into bite-sized clusters. Store any leftovers in an airtight container at room temperature.