Praline Crunch Recipe
Praline Crunch is a deliciously sweet and crunchy snack featuring Crispix cereal and toasted pecans coated in a rich, buttery caramel sauce. This treat balances nutty and sweet flavors with a perfect crisp texture, ideal for snacking, gifting, or dessert toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 8 cups Crispix Cereal
- 2 cups Pecan Halves (toasted, preferably salted)
Caramel Sauce:
- ½ cup Brown Sugar (packed)
- ½ cup Corn Syrup
- ½ cup Butter
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
Instructions
- Prepare Your Workspace: Preheat your oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat, lightly greasing it to ensure the praline crunch releases easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, gently combine 8 cups of Crispix cereal and 2 cups of toasted pecan halves, ensuring even distribution for consistent coating.
- Make the Caramel Sauce: In a medium saucepan over medium heat, melt ½ cup butter. Stir in ½ cup brown sugar and ½ cup corn syrup, mixing until sugar dissolves. Bring the mixture to a gentle boil without stirring, and allow it to boil for 3 minutes. Remove from heat and immediately stir in 1 tsp vanilla extract and ½ tsp baking soda until the mixture foams slightly, which helps create an airy, even coating.
- Coat the Cereal and Pecans: Quickly pour the hot caramel sauce over the cereal and pecans in the bowl. Using a wooden spoon or spatula, gently toss the mixture to ensure all pieces are evenly coated before the caramel cools and hardens.
- Bake to Perfection: Spread the caramel-coated mixture evenly on the prepared baking sheet. Bake in the preheated oven at 250°F for 1 hour, stirring every 15 minutes to promote even caramelization and crisping.
- Cool and Break Apart: Remove the baking sheet from the oven and allow the praline crunch to cool completely on the sheet. Once cooled, break into bite-sized clusters for serving or storage.
Notes
- To add variety, drizzle melted white, milk, or dark chocolate over cooled praline crunch for a richer flavor.
- You can substitute pecans with almonds, walnuts, or cashews to change the nutty profile.
- Add cinnamon or pumpkin pie spice for a seasonal twist.
- Mix in pretzels, mini marshmallows, or coconut flakes for extra texture.
- Use certified gluten-free cereal and ingredients to make this recipe gluten-free.
- Store praline crunch in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Keywords: Praline Crunch, Caramel Snack, Crispix Cereal Recipe, Nutty Snack, Caramel Coated Nuts, Sweet Snack Mix
Find it online: https://liamjayne.com/praline-crunch-recipe/
