Praline Crunch

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Praline Crunch is an irresistibly addictive, sweet-and-crunchy snack mix. Combining crisp cereal and buttery pecans coated in a rich brown sugar caramel, it delivers all the warm, decadent flavor of traditional Southern praline candy in an easy-to-share party mix.

Ingredients & Prep

  • The Crunch Base: 8 cups crispy grid cereal (such as Crispix or a mix of Rice and Corn Chex).
  • The Nuts: 2 cups raw, unsalted pecan halves.
  • The Butter: 1/2 cup (1 stick) unsalted butter.
  • The Sweetness: 1/2 cup packed light or dark brown sugar and 1/2 cup light corn syrup.
  • The Magic Finish: 1 teaspoon pure vanilla extract and 1/2 teaspoon baking soda (which aerates the caramel for a lighter, crispier bite).

1.Prep and Mix Base:Preheat oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.

In a very large mixing bowl, combine the crispy cereal and pecan halves, tossing gently so they are evenly mixed.

2.Boil the Caramel:Melt butter, brown sugar, and corn syrup together over medium heat.

In a medium saucepan, combine the butter, brown sugar, and light corn syrup. Bring the mixture to a boil over medium-high heat, stirring occasionally, then let it boil strictly for 1 minute without stirring.

3.Add Vanilla and Baking Soda:The mixture will bubble up and become light and foamy.

Remove the saucepan immediately from the heat. Carefully stir in the vanilla extract and baking soda. (The mixture will rapidly fizz and expand, which creates tiny air pockets in the candy coating).

4.Coat the Cereal and Nuts:Fold gently with a rubber spatula to avoid crushing the cereal.

Immediately pour the hot, foamy caramel over the bowl of cereal and pecans. Gently toss and fold everything together using a large rubber spatula until every piece is evenly coated.

5.Bake and Cool:Bake for 1 hour, stirring every 20 minutes.

Spread the mixture out evenly onto your prepared baking sheet. Bake at 250°F for 1 hour, removing the pan from the oven to stir the mix thoroughly every 20 minutes. Let it cool completely on the pan before breaking into clusters.

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