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
Scale
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.
