Praline Crunch – highly addictive!! SOOOO good! Sweet and Salty in every bite! Crispix cereal, pecans, brown sugar, corn syrup, butter, vanilla, baking soda. Can make ahead of time and store in an air-tight container. Great for a party or homemade gift!
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Pin This RecipeThis Praline Crunch should come with a warning label! It is HIGHLY addictive!! We could not stop eating this. We both had zero self-control around this yummy Praline Crunch. Sweet and salty goodness in every bite!
This snack mix is very easy to make. Combine Crispix cereal and pecans in a giant bowl. In a saucepan, combine corn syrup, brown sugar, and butter. Bring the mixture to a boil, then stir in vanilla and baking soda. Pour over the cereal and pecans. Spread the coated cereal mixture on a rimmed baking sheet and bake for an hour. Remove the snack mix from the oven and spread out on some parchment paper and cool.
This recipe makes a ton, so there is plenty for sharing (if you make yourself share). This can be made ahead of time and stored in an air-tight container. I am making a batch to take home for Thanksgiving. It is perfect for snacking and watching football games! It would also be great as a homemade holiday gift.
Praline Crunch
Equipment:
Ingredients:
- 8 cups Crispix cereal
- 2 cups pecan halves (I use salted)
- ½ cup brown sugar, packed
- ½ cup corn syrup
- ½ cup butter
- 1 tsp vanilla extract
- ½ tsp baking soda
Instructions:
- Preheat oven to 250ºF.
- In a large bowl, combine cereal and pecans.
- In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
- Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
- Pour onto wax or parchment paper to cool. Break into pieces.
Notes:
- Use a large saucepan when making the brown sugar/corn syrup mixture. The mixture will bubble up when you add the baking soda.
- You can substitute any Chex cereal for Crispix.
- You can use light or dark brown sugar.
- I use salted pecan halves. You can substitute unsalted if you prefer.
Steph
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Easy to make and tastes GREAT!
I haven’t made this yet but if you have to add salt because the pecans are not salted then how much salt does it take? I bought my pecans before I realized that they would probably taste better. And my butter is unsalted (that’s what I always buy and have plenty on hand).
Thanks.
It would be up to you. I’d probably start with a heaping 1/4 teaspoon.
Thank you. I did go ahead and buy some salted butter. I plan to make this this afternoon. I also wondered but forgot to ask if the 9×13 pan needs to be sprayed or parchment paper put down.
parchment paper or aluminum foil will make for easy cleanup
Are you boiling the butter sugar mixture until the sugar dissolves, or just bringing it to a boil?
Until the sugar dissolves – you want it to be a syrup.