Introduction

Praline Crunch is a sweet and crunchy snack that combines buttery caramel with toasted pecans and crisp cereal for an irresistible treat. Perfect for snacking, gifting, or topping desserts, this recipe is easy to make and full of flavor.

The image shows a close-up of a snack mix in a silver square container. The mix has two main layers visible: the first layer is golden crispy cereal pieces with a waffle-like texture, and the second layer is medium-brown pecan nuts scattered throughout. The cereal pieces have a shiny surface, suggesting they are coated with a sweet glaze, while the pecans show a natural rough texture. The container is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups Crispix Cereal
2 cups Pecan Halves, toasted
½ cup Brown Sugar (packed)
½ cup Corn Syrup
½ cup Butter
1 tsp Vanilla Extract
½ tsp Baking Soda

Instructions

Step 1: Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat, and lightly grease it for easy release.
Step 2: In a large mixing bowl, gently combine the Crispix cereal and toasted pecan halves, ensuring they are evenly mixed.
Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup, mixing until the sugar dissolves.
Step 4: Bring the mixture to a boil, stirring constantly to prevent burning. Let it boil gently for 3 minutes without stirring.
Step 5: Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will foam up slightly—this is normal and helps coat the cereal evenly.
Step 6: Pour the hot caramel sauce over the cereal and pecans. Use a wooden spoon or spatula to gently toss and coat everything evenly, working quickly before the caramel cools.
Step 7: Spread the caramel-coated mixture onto the prepared baking sheet in an even layer.
Step 8: Bake at 250°F for 1 hour, stirring every 15 minutes to ensure even caramelization.
Step 9: Remove the baking sheet from the oven and allow the mixture to cool completely. Once cooled, break the praline crunch into bite-sized clusters.

Tips & Variations

Drizzle melted white, dark, or milk chocolate over the cooled praline crunch for an extra indulgent treat.
Substitute pecans with almonds, walnuts, or cashews for a different nutty flavor.
Add cinnamon or pumpkin pie spice to the caramel for a seasonal twist.
Incorporate mix-ins like pretzels, mini marshmallows, or coconut flakes for added texture.
Use certified gluten-free cereal and ingredients to make this recipe gluten-free.

Storage

Store praline crunch in an airtight container at room temperature for up to 2 weeks, keeping it in a cool, dry place. It also freezes well—place it in a freezer-safe bag for up to 3 months and thaw at room temperature before serving.

How to Serve

The image shows a close-up of a mix of light brown crispy cereal pieces and whole pecan nuts, all coated with a shiny, sticky glaze that makes them look glossy and sweet. The cereal pieces are small squares with a woven texture, and the pecans are medium brown with smooth, curved ridges, scattered evenly among the cereal. The mix is inside a square metal tray, with the edges of the tray visible. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cereal?

Absolutely! While Crispix is ideal for its shape and texture, you can substitute it with Rice Chex, Corn Chex, or a similar crunchy cereal.

Can I make this recipe ahead of time?

Yes, praline crunch stores beautifully and makes a great make-ahead treat for parties or holidays.

Why do I need to bake the mixture?

Baking helps the caramel set evenly and ensures every piece is perfectly crisp and coated.

Can I double the recipe?

Of course! Just be sure to have enough mixing bowls and baking sheets to accommodate the larger batch.