Description
Praline Crunch is a delectably sweet and crunchy snack combining crispy cereal and pecan halves coated in a rich, buttery praline glaze. Baked to perfection, this irresistible treat is perfect for snack time or sharing at gatherings.
Ingredients
Scale
Dry Ingredients
- 8 cups Crispix cereal (or Chex)
- 2 cups pecan halves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or foil, and lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, mix together the Crispix cereal and pecan halves, setting this mixture aside for later use.
- Prepare the Praline Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar and light corn syrup. Bring the mixture to a boil, stirring constantly for 2 minutes to develop the praline flavor.
- Add Baking Soda and Salt: Remove the saucepan from heat and immediately stir in the baking soda and salt. The mixture will foam up slightly, which lightens the texture of the coating.
- Coat the Cereal and Pecans: Quickly pour the hot praline mixture over the cereal and pecans. Gently stir to ensure every piece is evenly coated with the caramelized sauce.
- Spread on Baking Sheet: Spread the coated mixture evenly onto the prepared baking sheet, creating a uniform layer for even baking.
- Bake and Stir: Bake in the preheated oven for 1 hour, stirring every 15 minutes to prevent clumps and to ensure all pieces are evenly coated and crisped.
- Cool and Store: Remove from the oven and allow the praline crunch to cool completely on the baking sheet. Once cooled, break into pieces and store in an airtight container to maintain freshness.
Notes
- Stirring every 15 minutes during baking is essential to prevent clumping and to achieve an evenly crunchy texture.
- You can substitute Crispix with any other rice or corn cereal like Chex for similar results.
- Store the praline crunch in an airtight container at room temperature for up to two weeks.
- Be cautious when handling the hot praline mixture as it can cause burns.
