If you’re craving something delightfully crunchy, buttery, and with just the right amount of sweetness and nuttiness, you’re going to fall head over heels for this Praline Crunch Recipe. It’s a wonderful snack that perfectly blends the irresistible snap of Crispix cereal with rich, toasted pecans coated in a luscious caramel glaze. Whether you’re preparing it for a cozy gathering, a festive party, or just because you deserve a special treat, this praline crunch is sure to become a treasured favorite in your recipe box.
Ingredients You’ll Need
The beauty of this Praline Crunch Recipe lies in its simplicity. Each ingredient plays a vital role: from the crispness of the cereal and the toasted flavor of the pecans to the caramelized sweetness brought by brown sugar and corn syrup. These staples come together to create a perfect harmony of taste and texture that’s hard to resist.
- 8 cups Crispix cereal: Provides a light, airy crunch that’s perfect for coating with sweet praline.
- 2 cups pecan halves (preferably salted): Adds a buttery, nutty depth and a satisfying bite.
- ½ cup brown sugar (packed): Gives caramel-like sweetness with a hint of molasses for richness.
- ½ cup corn syrup: Acts as the binding agent that gives praline its signature sticky, glossy finish.
- ½ cup butter: Brings creamy richness that enhances the overall flavor.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma to the mixture.
- ½ teaspoon baking soda: Lightens the crunch by creating tiny bubbles in the caramel coating.
How to Make Praline Crunch Recipe
Step 1: Prepare Your Oven and Mix Cereal with Pecans
Start by preheating your oven to 250ºF. This low and slow approach is key to giving your praline crunch that perfect toasted quality without burning the sugar. Next, grab a large bowl and toss together the Crispix cereal and pecan halves, making sure the nuts are evenly distributed for every satisfying bite.
Step 2: Make the Praline Coating
In a large saucepan set on medium-high heat, combine the brown sugar, corn syrup, and butter. Stir occasionally as the mixture comes to a boil; this will take a few minutes. Once boiling, immediately remove it from the heat and stir in the vanilla extract and baking soda. The soda will make the mixture bubble up slightly—this is what gives your praline that delightful light texture.
Step 3: Combine and Coat
Pour the sticky praline sauce over your cereal and pecan mixture. Use a spatula or wooden spoon to toss everything gently but thoroughly, ensuring each piece is coated with that glossy, sweet mixture. This part is deliciously messy but so worth it!
Step 4: Bake to Perfection
Transfer the coated cereal and pecans into a 9×13-inch baking pan, spreading it out evenly. Pop it into your preheated oven and bake for one hour, stirring every 20 minutes. This slow baking helps the mixture toast evenly, giving your praline crunch its signature golden color and irresistible texture.
Step 5: Cool and Break
After baking, pour the hot praline crunch onto wax or parchment paper to cool completely. Once cooled, simply break it into bite-sized pieces. These morsels will store well or be ready to enjoy right away.
How to Serve Praline Crunch Recipe
Garnishes
If you want to elevate this praline crunch, consider sprinkling a pinch of flaky sea salt or a drizzle of melted dark chocolate on top after baking for a mouthwatering contrast of flavors and textures.
Side Dishes
This snack shines on its own but is also wonderful served alongside a creamy cup of coffee, a scoop of vanilla ice cream, or as a crunchy topping on yogurt or pudding for a delightful twist.
Creative Ways to Present
For gatherings, create small favor bags or jars filled with praline crunch, tied with a rustic ribbon for a charming homemade gift. You can also layer it with whipped cream and fresh fruit in parfait glasses for an impressive dessert presentation.
Make Ahead and Storage
Storing Leftovers
Store praline crunch in an airtight container at room temperature to keep it fresh and crunchy for up to two weeks. Avoid humid areas to prevent it from becoming sticky.
Freezing
If you want to keep it for longer, praline crunch freezes well. Store it in a freezer-safe bag or container, and it will maintain its quality for up to three months. Just let it thaw at room temperature before serving.
Reheating
Reheating is rarely necessary, but if you like it warm, pop it in the oven at 250ºF for about 5 to 10 minutes until it’s slightly warm and crisp again. Avoid the microwave as it can soften the crunch.
FAQs
Can I use a different type of cereal?
Absolutely! While Crispix offers a perfect light crunch, you can try other cereals like rice squares or corn flakes, though the texture and taste might vary slightly from the classic praline crunch experience.
What if I don’t have corn syrup?
You can substitute corn syrup with honey or maple syrup, but keep in mind it might alter the flavor and consistency slightly. Corn syrup helps achieve the smooth, sticky texture needed for the coating.
Is it possible to make this recipe nut-free?
Yes, simply omit the pecans and consider adding seeds like pumpkin or sunflower seeds for crunch and nutrition, or increase the cereal quantity to maintain the volume.
Why is baking soda added to the mixture?
Baking soda reacts with the hot caramel mixture, creating tiny bubbles that lighten the texture of the coating, making the praline crunch less dense and more airy.
How should I stir during baking?
Every 20 minutes, gently stir the mixture to prevent clumping and ensure even baking so that the praline crunch crisps uniformly without burning.
Final Thoughts
This Praline Crunch Recipe is one of those delightful treats that feels both nostalgic and special. It’s perfect for sharing with family or enjoying as a secret indulgence on your own. Give it a try—you’ll be amazed at how such simple ingredients turn into a crunchy, sweet masterpiece that everyone will keep asking for more of.
Print
Praline Crunch Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Praline Crunch is a sweet, crunchy cereal treat combining Crispix cereal with pecan halves coated in a rich, buttery praline glaze. Baked to perfection and cooled for a delightful snack or dessert that’s perfect for sharing.
Ingredients
Dry Ingredients
- 8 cups Crispix cereal
- 2 cups pecan halves (preferably salted)
- ½ cup brown sugar (packed)
- ½ tsp baking soda
Wet Ingredients
- ½ cup corn syrup
- ½ cup butter
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 250ºF (121ºC) to prepare for baking the praline cereal mixture.
- Combine Cereal and Pecans: In a large mixing bowl, add 8 cups of Crispix cereal and 2 cups of pecan halves. Stir to combine evenly.
- Make Praline Syrup: In a large saucepan over medium-high heat, add ½ cup brown sugar, ½ cup corn syrup, and ½ cup butter. Bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
- Add Flavorings: Once boiling, remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and ½ teaspoon of baking soda. This will create a bubbly, foamy praline glaze.
- Coat Cereal Mixture: Pour the hot praline syrup over the cereal and pecans in the bowl. Toss gently but thoroughly to ensure an even coating.
- Transfer to Baking Pan: Spread the coated cereal mixture evenly into a 9×13-inch baking pan.
- Bake: Place the baking pan in the preheated oven and bake for 1 hour, stirring the mixture every 20 minutes to promote even baking and prevent clumping.
- Cool and Break: After baking, remove the pan from the oven and pour the praline crunch mixture onto wax paper or parchment paper. Let it cool completely. Once cool, break into pieces.
Notes
- Use salted pecans for a touch of savory flavor; unsalted can be substituted but may need added salt.
- Stirring every 20 minutes during baking prevents burning and ensures even caramelization.
- Cool completely before breaking to get perfect crunchy clusters.
- Store in an airtight container to keep fresh for up to 1 week.
