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This easy Praline Crunch combines crispy cereal and pecans with a buttery brown sugar caramel coating. Slow baking creates crunchy, sweet clusters that are perfect for parties, holidays, snacking, or homemade gifts.
Ingredients
- 6 cups crispy corn or rice cereal
- 1 cup pecan halves roughly chopped
- 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
Instructions
- Preheat the oven. Heat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or lightly grease the pan.
- Combine the cereal and pecans. Place the crispy cereal and roughly chopped pecans in a large mixing bowl. Toss gently so the pecans are evenly distributed.
- Prepare the praline sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, corn syrup, and salt, stirring until everything is well combined.
- Boil the mixture. Bring the sugar mixture to a gentle boil while stirring frequently. Let it cook for 2-3 minutes until smooth and slightly thickened.
- Add the vanilla and baking soda. Remove the saucepan from the heat. Immediately stir in the vanilla extract and baking soda; the mixture will foam slightly.
- Coat the cereal. Carefully pour the hot praline mixture over the cereal and pecans. Use a large spatula to gently fold everything together until the cereal is evenly coated.
- Spread onto the pan. Transfer the coated cereal mixture to the prepared baking sheet and spread it into an even layer.
- Bake until crisp. Bake for 45-60 minutes, gently stirring the mixture every 15 minutes so the caramel coating cooks and distributes evenly.
- Cool completely. Remove the baking sheet from the oven and leave the Praline Crunch on the pan until completely cooled. The coating will harden and become crisp as it cools.
- Break into clusters and serve. Once cooled, separate the mixture into bite-sized pieces. Serve immediately or transfer to an airtight container for storage.
Notes
Do not package the Praline Crunch while it is even slightly warm. Allowing it to cool completely before storing prevents condensation and helps preserve that crisp, candy-like praline coating.