Praline Crunch is a delightful Southern-inspired snack that combines the rich flavors of caramelized brown sugar, buttery pecans, and crispy cereal. This sweet and salty treat is perfect for sharing at gatherings, gifting during the holidays, or enjoying as a personal indulgence.
Why I Love This Recipe
I adore Praline Crunch for its irresistible combination of textures and flavors. The crunchy cereal pairs beautifully with the toasted pecans, all enveloped in a luscious caramel coating. It’s incredibly easy to prepare, making it my go-to recipe for quick snacks or thoughtful homemade gifts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 cups Crispix cereal
- 2 cups pecan halves (salted)
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Directions
- Prepare the Pan: I start by greasing a 9×13-inch baking dish or lining it with parchment paper. Then, I spread the Crispix cereal and pecans evenly in the pan.
- Make the Caramel Coating: In a medium saucepan over medium heat, I combine the brown sugar, corn syrup, and butter. Stirring constantly, I cook until the butter melts and the sugar dissolves. I bring the mixture to a boil and let it cook for 3 minutes without stirring.
- Add Vanilla and Baking Soda: After removing the saucepan from the heat, I quickly whisk in the vanilla extract and baking soda. The mixture will foam up, which is normal.
- Combine with Cereal and Pecans: I pour the hot caramel mixture evenly over the cereal and pecans in the prepared pan. Using a spatula, I gently stir to coat all pieces thoroughly.
- Bake: I preheat the oven to 250°F (120°C) and bake the mixture for 1 hour, stirring every 15 minutes to ensure even coating and prevent burning.
- Cool and Break Apart: After baking, I let the Praline Crunch cool completely in the pan for about 2-3 hours. Once hardened, I break it into clusters or squares and store it in an airtight container.
Servings and Timing
- Servings: Approximately 12-15 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Cooling Time: 2-3 hours
- Total Time: About 3 hours and 10 minutes
Variations
- Nut Substitutions: I sometimes use almonds or walnuts instead of pecans for a different flavor profile.
- Cereal Options: If I don’t have Crispix, I substitute with Corn Chex or Rice Chex.
- Spices: Adding a pinch of cinnamon or nutmeg to the caramel mixture gives a warm, spicy twist.
- Chocolate Drizzle: After cooling, I drizzle melted chocolate over the clusters for an extra indulgent treat.
Storage and Reheating
- Storage: I store the cooled Praline Crunch in an airtight container at room temperature for up to two weeks.
- Reheating: If the clusters lose their crunch, I spread them on a baking sheet and warm them in a 250°F (120°C) oven for about 10 minutes to restore crispness.
FAQs
What can I use if I don’t have corn syrup?
I substitute corn syrup with honey or maple syrup in equal amounts. However, this may slightly alter the flavor and texture of the caramel coating.
Can I make this recipe vegan?
Yes, I use plant-based butter and a vegan-friendly cereal to make a vegan version of Praline Crunch.
How do I prevent the caramel from hardening too quickly?
I make sure to have the cereal and pecans ready in the pan before making the caramel. Working quickly after adding the baking soda helps in evenly coating the mixture before it hardens.
Can I add other ingredients to the mix?
Absolutely! I sometimes add dried fruits like cranberries or raisins, or even sprinkle in some sea salt for a sweet and salty combination.
Is it necessary to stir the mixture during baking?
Yes, stirring every 15 minutes during baking ensures even coating and prevents the mixture from burning or sticking together.
Conclusion
Praline Crunch is a simple yet delectable treat that brings together the comforting flavors of the South. Its ease of preparation and delightful taste make it a favorite in my household. Whether I’m hosting a party, looking for a homemade gift, or simply craving a sweet snack, this recipe never disappoints.
Print
Praline Crunch
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 10 minutes
- Yield: 12-15 servings
- Category: Snack
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Praline Crunch is a Southern-style sweet snack made with Crispix cereal, pecans, and a rich caramel coating. It’s baked to a crunchy perfection and ideal for gifting or indulging.
Ingredients
- 8 cups Crispix cereal
- 2 cups pecan halves (salted)
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Instructions
- Grease a 9×13-inch baking dish or line with parchment paper. Spread the Crispix cereal and pecans evenly in the dish.
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted and dissolved. Bring to a boil and cook for 3 minutes without stirring.
- Remove from heat and whisk in vanilla extract and baking soda. The mixture will foam.
- Pour the caramel mixture over cereal and pecans. Stir gently to coat thoroughly.
- Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes.
- Cool completely for 2–3 hours, then break into clusters and store in an airtight container.
Notes
- Can substitute pecans with almonds or walnuts.
- Use Corn Chex or Rice Chex if Crispix is unavailable.
- Add cinnamon or nutmeg for a spicy twist.
- Drizzle with melted chocolate for extra indulgence.
- Store in an airtight container for up to two weeks.
Nutrition
- Serving Size: 1/15 of recipe
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
