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
Scale
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.
