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
