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
Scale
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.
