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Praline Crunch

A delightful snack that combines sweet and crunchy elements, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 6 cups crispy corn or rice cereal
  • 1 cup pecan halves (roughly chopped)
Praline Coating
  • 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

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
  2. Add the cereal and chopped pecans to a large bowl. Toss gently to distribute the pecans evenly.
Make the Praline Coating
  1. 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.
  2. Remove the saucepan from the heat and quickly stir in the vanilla and baking soda. The mixture will foam slightly; be careful!
Combine and Bake
  1. Pour the warm praline mixture over the cereal and pecans. Using a large spatula, gently fold everything together until the cereal is evenly coated.
  2. 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 and Serve
  1. Remove from the oven and let the praline crunch cool completely on the baking sheet. Once completely cool, break the mixture into bite-sized clusters.
  2. Store any leftovers in an airtight container at room temperature.

Notes

To keep your Praline Crunch fresh, store it in an airtight container at room temperature. It stays crispy for up to a week.