If you have a craving for a sweet and nutty treat that perfectly balances crunch and caramel-coated goodness, then you are going to adore this Praline Crunch Recipe. It’s a vibrant, irresistible mix of crispy cereal and toasted pecans enveloped in a buttery, brown sugar glaze that bakes into a crunchy delight. Whether you’re looking for a snack, a party treat, or something special to share with loved ones, this Praline Crunch Recipe is sure to steal the show with its addictive texture and rich, buttery flavor.
Ingredients You’ll Need
This Praline Crunch Recipe relies on a handful of simple, pantry-friendly ingredients that come together beautifully to create both crunchy texture and deep flavor. Each item plays a vital role—from the salty bite of pecans to the silky caramel that binds everything with a glossy finish.
- 8 cups Crispix cereal: The perfect crunchy base, light yet sturdy enough to hold all the caramel goodness.
- 2 cups pecan halves (I use salted): Adding a toasty, buttery crunch with a hint of salt that complements the sweetness.
- ½ cup brown sugar (packed): This gives the praline its rich caramel flavor and beautiful deep color.
- ½ cup corn syrup: Helps create that glossy, sticky texture that coats the cereal and pecans evenly.
- ½ cup butter: Adds luscious buttery richness essential to praline’s signature taste.
- 1 tsp vanilla extract: A splash of warmth and aromatic depth to balance the sugary sweetness.
- ½ tsp baking soda: Helps lighten the caramel coating for a subtle crispness and amazing texture.
How to Make Praline Crunch Recipe
Step 1: Prepare Your Oven and Mix the Base
Start by preheating your oven to 250ºF so it’s nice and ready to gently toast your praline. In a large bowl, combine the 8 cups of Crispix cereal and the 2 cups of pecan halves. This mix of crunchy cereal and nuts is the heart of the praline crunch, giving you that awesome bite with every piece.
Step 2: Make the Caramel Coating
In a large saucepan over medium-high heat, melt together the brown sugar, corn syrup, and butter. Stir occasionally as the sugars melt and bubble into a beautiful, thick caramel. Once it reaches a boil, remove from heat, and quickly stir in the vanilla extract and baking soda. This will cause the mixture to foam slightly, creating a lighter caramel that will give your praline that perfect crisp texture.
Step 3: Coat the Cereal and Pecans
Pour the warm caramel sauce over the cereal and pecan mixture in your large bowl. Toss everything together gently but thoroughly so each piece gets evenly coated with that luscious caramel glaze. This step ensures every crunchy morsel gets that sweet, buttery flavor throughout.
Step 4: Bake the Praline Crunch
Spread the coated mixture into a 9×13-inch baking pan in an even layer. Bake for 1 hour at 250ºF, stirring every 20 minutes to make sure the praline cooks evenly and to prevent burning. This slow bake crisps up the cereal and pecans while deepening the caramel flavor and forming that coveted crunchy texture.
Step 5: Cool and Break Into Pieces
Once baking is complete, pour the praline crunch out onto wax or parchment paper to cool completely. As it cools, the caramel hardens into a crunchy coating. When cool, break into bite-sized pieces that are perfect for snacking straight from the bowl or sharing with friends.
How to Serve Praline Crunch Recipe
Garnishes
This praline crunch is delightfully ready to eat as is, but you can sprinkle a little flaky sea salt over the top right after baking for an added salty-sweet pop. Alternatively, a light dusting of powdered sugar can enhance its festive look and give a touch of extra sweetness if you like.
Side Dishes
Pair your praline crunch with a tall glass of cold milk or a creamy cup of coffee to balance the rich sweetness. It also makes an excellent counterpoint to ice cream, adding a crunchy texture and caramel notes as a topping for vanilla or butter pecan flavors.
Creative Ways to Present
Pack the praline crunch into decorative jars or cellophane bags tied with ribbons—these make wonderful gifts during holidays or special occasions. You can also serve it as part of a dessert buffet in pretty bowls, letting everyone snack on this addictive treat throughout the day.
Make Ahead and Storage
Storing Leftovers
Keep your praline crunch fresh by storing leftovers in an airtight container at room temperature. This will preserve the crunchy texture and buttery flavor for up to two weeks, perfect for enjoying several snack sessions.
Freezing
Praline crunch freezes beautifully. Place portions in a freezer-safe airtight container or bag, and freeze for up to three months. Just thaw at room temperature before enjoying to retain that amazing crunch without any sogginess.
Reheating
If your praline crunch loses a bit of crispiness, simply spread it on a baking sheet and warm it in a 300ºF oven for 5-7 minutes. This quick reheat will refresh the texture without melting the caramel coating too much.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or even cashews can be swapped in depending on your nut preference or availability. Just choose nuts that toast well to preserve the crunch.
Is corn syrup necessary for the praline coating?
Corn syrup helps prevent crystallization and gives the caramel a smooth, glossy texture. If you prefer, light honey or maple syrup can be used, but it might slightly change the texture and sweetness.
How do I ensure the praline crunch stays crunchy?
Make sure to bake it as directed at a low temperature and allow it to cool completely uncovered on parchment paper. Proper storage in airtight containers also helps maintain that satisfying crunch.
Can I make this Praline Crunch Recipe gluten-free?
Yes, as long as you use gluten-free cereal similar to Crispix. Most crisp rice or corn cereals without gluten ingredients will work great.
What’s the best way to break the praline after baking?
Once cooled, simply use your hands to break the large baked sheet into bite-sized pieces. Avoid cutting with a knife as the praline tends to shatter unevenly.
Final Thoughts
This Praline Crunch Recipe is such a joyful treat to make and share. The mix of crunchy cereal, toasted pecans, and that rich, buttery caramel glaze is truly irresistible. I hope you enjoy making it as much as I do and that it becomes your go-to snack for cozy nights, holiday gatherings, or whenever a sweet, crunchy indulgence is calling your name.
Print
Praline Crunch Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cups
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Praline Crunch is a delightful sweet and crunchy treat combining Crispix cereal and pecan halves coated in a buttery, caramelized praline syrup. Baked low and slow, this snack offers a perfect balance of sweetness and nuttiness, ideal for holiday gatherings or everyday indulgence.
Ingredients
Dry Ingredients
- 8 cups Crispix cereal
- 2 cups pecan halves (salted)
Syrup Mixture
- ½ cup brown sugar, packed
- ½ cup corn syrup
- ½ cup butter
- 1 tsp vanilla extract
- ½ tsp baking soda
Instructions
- Preheat the Oven: Set your oven to 250ºF (120ºC) to prepare for slow baking the praline mixture.
- Combine Cereals and Nuts: In a large mixing bowl, add the 8 cups of Crispix cereal and 2 cups of pecan halves. Stir to evenly distribute the nuts throughout the cereal.
- Make the Praline Syrup: In a large saucepan over medium-high heat, add ½ cup brown sugar, ½ cup corn syrup, and ½ cup butter. Stir occasionally and bring the mixture to a full boil. Once boiling, remove the pan from heat and quickly stir in 1 teaspoon vanilla extract and ½ teaspoon baking soda. This will cause the mixture to foam and lighten in color.
- Coat the Cereal Mixture: Immediately pour the hot syrup over the cereal and pecan mixture. Toss gently but thoroughly to ensure all pieces are evenly coated with the praline syrup.
- Bake the Mixture: Transfer the coated mixture into a 9×13-inch baking pan, spreading it out evenly. Place in the preheated oven and bake for 1 hour, stirring every 20 minutes. This slow baking helps develop the crunchiness and caramelization.
- Cool and Break into Pieces: Once baked, carefully transfer the hot praline crunch onto wax paper or parchment paper to cool completely. When cooled, break into bite-sized pieces and serve or store in an airtight container.
Notes
- Use salted pecans for a balanced sweet and salty flavor, or unsalted if you prefer less salt.
- Stirring every 20 minutes during baking is crucial to prevent clumping and ensure even coating and crispness.
- Store praline crunch in an airtight container at room temperature for up to two weeks.
- For a gluten-free version, ensure the Crispix cereal is certified gluten-free.
