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Praline Crunch recipe - photo 4
Chef Ava

Praline Crunch

Crisp cereal, toasted pecans, and a rich buttery caramel coating baked low and slow into an old-fashioned crunchy treat that is perfect for holiday gatherings, snacking, and gifting.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 cups Crispix cereal or your favorite crunchy cereal
  • 2 cups pecan halves
  • 1 cup light brown sugar packed
  • 1/2 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda

Method
 

  1. Preheat the oven to 250°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the cereal and pecan halves. Set aside.
  3. In a medium saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
    Praline Crunch recipe
  4. Let the mixture boil for 2 minutes, stirring carefully. Remove from the heat and stir in the baking soda and vanilla extract. The mixture will bubble up slightly.
  5. Immediately pour the hot praline mixture over the cereal and pecans. Gently stir with a spatula until everything is evenly coated.
    Praline Crunch recipe - photo 2
  6. Spread the mixture in an even layer on the prepared baking sheet.
  7. Bake for 1 hour, stirring every 15 minutes to help the coating bake evenly and prevent clumps.
    Praline Crunch recipe - photo 3
  8. Remove from the oven and allow the praline crunch to cool completely on the baking sheet. Break into bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.
    Praline Crunch recipe - photo 4

Notes

Store in an airtight container at room temperature for up to 2 weeks. Stir every 15 minutes while baking so the coating bakes evenly.