If you are craving a perfect blend of sweet, crunchy, and nutty all in one bite, this Praline Crunch Recipe is going to become your new favorite treat. It masterfully combines crisp cereal and toasted pecans with a rich, buttery praline coating that bakes to golden perfection. Whether you’re snacking on it by the handful or serving it at your next gathering, this recipe is simple to follow and delivers an irresistible crunchy texture that keeps everyone coming back for more.
Ingredients You’ll Need
Every ingredient in this Praline Crunch Recipe is essential to achieve that ideal balance of flavor and texture. From the crisp cereal that provides a light base to the pecans that add a buttery crunch, each element plays its part beautifully.
- 8 cups Crispix cereal: This cereal offers a perfect airy crunch that absorbs the praline coating without getting soggy.
- 2 cups pecan halves (salted): Salted pecans bring a rich nuttiness and a slight savory contrast to sweet praline.
- ½ cup packed brown sugar: Adds deep caramel notes and sweetness to the coating.
- ½ cup corn syrup: Provides smoothness and helps create that glossy, stick-together praline texture.
- ½ cup butter: Adds richness and enhances the toasty flavor of the praline.
- 1 tsp vanilla extract: Introduces a warm, aromatic undertone to balance the sugary sweetness.
- ½ tsp baking soda: Lightens the praline mixture, making it delightfully foamy and crisp as it bakes.
How to Make Praline Crunch Recipe
Step 1: Prepare the Oven
Start by preheating your oven to 250°F (120°C). This low temperature is key to slowly baking the praline coating without burning, allowing the flavors to deepen and the texture to become perfectly crisp.
Step 2: Mix Cereal and Pecans
In a large mixing bowl, combine 8 cups of Crispix cereal with 2 cups of salted pecan halves. The salty crunch of the pecans paired with the lightweight cereal creates a wonderful base for the praline sauce to cling to.
Step 3: Make the Praline Coating
In a large saucepan over medium-high heat, add ½ cup packed brown sugar, ½ cup corn syrup, and ½ cup butter. Stir occasionally as the mixture heats and comes to a boil. Once boiling, remove from heat immediately and stir in 1 teaspoon vanilla extract and ½ teaspoon baking soda. The mixture will froth up, becoming smooth and foamy, which is what gives the praline its signature crisp texture.
Step 4: Coat the Cereal
Pour this luscious praline mixture over your cereal and pecan blend. Stir everything thoroughly to make sure each Crunch morsel is coated evenly in this sweet, buttery glaze.
Step 5: Bake
Transfer the coated mixture into a 9×13-inch baking pan, spreading it out evenly. Bake for 1 hour, stirring every 20 minutes to ensure the praline bakes uniformly and every morsel gets that perfect crunchy coating.
Step 6: Cool and Serve
After baking, pour the hot mixture onto wax or parchment paper to cool completely. Once cooled, break the Praline Crunch into bite-sized pieces, and get ready to enjoy this addictive treat!
How to Serve Praline Crunch Recipe
Garnishes
For an extra indulgent touch, sprinkle a pinch of flaky sea salt on top right after baking, enhancing the flavors with a subtle contrast. You could also add a dusting of powdered sugar for a festive look and a hint of extra sweetness.
Side Dishes
Praline Crunch pairs wonderfully with a simple glass of cold milk or a scoop of vanilla ice cream. It’s also a crowd-pleaser alongside fresh fruit or a creamy dessert dip, making it an ideal snack or party accompaniment.
Creative Ways to Present
Serve the Praline Crunch Recipe in decorative bowls at holiday parties or package it in clear cellophane bags tied with a ribbon as a homemade gift. You can even layer it in parfait cups with whipped cream and berries for an upscale dessert presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Praline Crunch in an airtight container at room temperature to keep it crispy. It will stay fresh and delicious for up to two weeks, perfect for snacking anytime cravings hit.
Freezing
If you want to keep it longer, freezing is a great option. Place the cooled crunch in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving to restore its amazing texture.
Reheating
Reheat slightly in a low oven (around 250°F) for a few minutes if it loses crunchiness after storage or thawing. Just a short warming refreshes the praline coating’s crispiness without melting it down again.
FAQs
Can I use other nuts besides pecans?
Absolutely! Walnuts, almonds, or even cashews work wonderfully in this recipe. Just choose your favorite nut to tailor the crunch to your taste preference.
Is it possible to use a different cereal?
While Crispix is ideal for its texture and ability to hold the praline well, you can swap in Cheerios, Rice Chex, or a similar cereal if needed. Just be aware it may slightly change the texture.
Can I make this recipe gluten-free?
Yes! Crispix is naturally gluten-free, but always double-check packaging to be sure. The rest of the ingredients are gluten-free, making this a safe treat for gluten-sensitive friends.
What if I don’t have corn syrup?
You can substitute corn syrup with honey or light maple syrup for a different but still delicious result. Just note that this might alter the final texture and sweetness level slightly.
How do I ensure the praline coating is crispy?
Low and slow baking at 250°F with stirring every 20 minutes is the secret. This method allows the coating to dry out evenly and become perfectly crisp without burning.
Final Thoughts
This Praline Crunch Recipe is such a joyful way to satisfy your sweet tooth with a fabulous crunch and rich, buttery flavor. It’s simple to make but impressive enough to wow guests or bring a little extra happiness to your snack routine. I really encourage you to give it a try — once you taste this addictive treat, it’s bound to become a staple in your kitchen!
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
This Praline Crunch recipe is a delightful sweet and crunchy snack mix combining Crispix cereal and salted pecans coated in a rich praline syrup. Baked low and slow to achieve a perfect caramelized crunch, this treat is ideal for parties, holidays, or anytime you crave a sweet, nutty snack.
Ingredients
Dry Ingredients
- 8 cups Crispix cereal
- 2 cups pecan halves (salted)
- ½ cup packed brown sugar
- ½ tsp baking soda
Wet Ingredients
- ½ cup corn syrup
- ½ cup butter
- 1 tsp vanilla extract
Instructions
- Prepare the Oven: Preheat your oven to 250°F (120°C) to ensure it is ready for low-temperature baking, which helps the praline coating set evenly without burning.
- Mix Cereal and Pecans: In a large mixing bowl, combine the Crispix cereal and salted pecan halves, ensuring an even distribution of nuts throughout the cereal base.
- Make the Praline Coating: In a large saucepan over medium-high heat, add the brown sugar, corn syrup, and butter. Stir occasionally and bring the mixture to a boil. Once boiling, promptly remove from heat and stir in the vanilla extract and baking soda until the mixture becomes smooth and foamy, which indicates the right texture for coating.
- Coat the Cereal: Pour the warm praline mixture over the cereal and pecans, stirring carefully to coat every piece thoroughly and evenly, avoiding clumps.
- Bake: Transfer the coated mixture to a 9×13-inch baking pan, spreading it out evenly. Bake in the preheated oven for 1 hour, stirring every 20 minutes to ensure all pieces are coated well and the praline sets into a crunchy texture.
- Cool and Serve: Once baking is complete, spread the mix onto wax or parchment paper to cool completely. After it cools and hardens, break it into bite-sized chunks and enjoy your crunchy praline snack.
Notes
- Use salted pecans to add a balance of sweet and savory notes to the mix.
- Stirring every 20 minutes during baking prevents clumping and promotes even caramelization.
- Store the praline crunch in an airtight container to maintain its freshness and crunch.
- If you prefer a less sweet snack, reduce the brown sugar slightly but keep the corn syrup for texture.
- Make sure to cool the mix completely before breaking it up to avoid sticky clusters.
