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!
This 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 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.
Yield: 10 cups
Praline Crunch
prep time: 5 MINScook time: 1 hourtotal time: 1 hours and 5 mins
ingredients:
- 8 cups Crispix cereal
- 2 cup pecan halves
- 1/2 cup brown sugar, packed
- 1/2 cup corn syrup
- 1/2 cup butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
instructions:
- Preheat oven to 250ĀŗF.
- In a large bowl, combine cereal and pecans.
- In a medium 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 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes.
- Pour onto wax or parchment paper to cool. Break into pieces.
©Plain Chicken, Inc.
Oh my goodness you'd have to hide this from me or I'd eat it all in one sitting!
ReplyDeletei made the praline crunch yesterday for a party tomorrow and it was very good and easy to make
ReplyDeleteThis. Stuff. Is...ADDICTIVE!
ReplyDeleteADDICTIVE!! The other commenters are right! Either hide or you will eat the whole batch yourself--guaranteed!!!
ReplyDeleteI made this for the holidays and it was a hit. how can something so easy to make taste so good.
ReplyDeleteI love anything “sweet and salty” but I don’t see any salt listed in the ingredients. Is it missing? Or do you use salted pecans?
ReplyDeleteHi! I was wondering that, too. But I noticed it doesn’t state unsalted butter. So I’m guessing the salt will come from the butter if you use salted. Just a thought!
DeleteI enjoy your recipes so much!!! So does my family. My Mom used to make Cracklin' bread in pones in an iron skillet. I wonder if you might check with your parents, grandparents about this recipe and pass it along. Thank you so very much for considering it!!
ReplyDeleteI found this recipe that sounds exactly like what you described - https://chloesblog.bigmill.com/cooking-up-cracklins/
DeleteWhat do you do with the baking soda
ReplyDeleteIn step 3 it tells you what to do
DeleteDo you use salted or unsalted pecans and what about the butter? Did anyone get a reply?
ReplyDeleteYou can use either on both. It is your personal preference.
DeleteJust curious what does the baking soda do in this recipe?
DeleteCan this be made ahead and then freeze? Thank you!
ReplyDeleteI’ve never thought to freeze this. Not sure how that would work. Let us know if you try it
DeleteDo you use light corn syrup or dark? Thanks.
ReplyDeleteI used light corn syrup
DeleteCan maple syrup be used instead of the corn syrup??
ReplyDeleteI’ve never tried this with maple syrup, so I can’t say with certainty how it will turn out.
DeleteOMG, OMG, I hate I made this. I can’t stop eating it. It’s the perfect sweet and salty taste that I love.
ReplyDeleteI added mini pretzels and peanuts to my batch. Totally awesome!
ReplyDelete