Praline Crunch (Print Version)

# Ingredients:

01 - 6 cups crispy rice or corn cereal (such as Chex)
02 - 2 cups pecan halves
03 - 1/2 cup unsalted butter
04 - 1 cup brown sugar, packed
05 - 1/4 cup light corn syrup
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking soda

# Instructions:

01 - Begin by preheating your oven to 250°F (120°C) - this lower temperature ensures slow, even caramelization without burning. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This non-stick surface is essential as the caramel mixture gets quite sticky during baking and would be difficult to remove from an unlined pan.
02 - In a large mixing bowl, combine the crispy rice or corn cereal with the pecan halves. The bowl should be larger than you think you need to allow plenty of room for tossing and coating the mixture with caramel later. The combination of crunchy cereal and buttery pecans creates the perfect texture contrast in the finished snack mix.
03 - In a medium saucepan, melt the butter over medium heat until it's completely liquid. Add the packed brown sugar and corn syrup, stirring to combine. The corn syrup helps prevent crystallization and gives the caramel a smooth texture. Bring this mixture to a gentle boil, then reduce the heat slightly and let it simmer for 3-4 minutes, stirring constantly. The mixture will thicken and take on a rich caramel color as it cooks.
04 - Remove the saucepan from heat and immediately stir in the vanilla extract and baking soda. Stand back slightly as you add the baking soda - it will cause the mixture to foam up and increase in volume. This reaction is important as it creates a lighter, more airy caramel coating that will crisp up beautifully in the oven. Stir until the foaming subsides and the mixture is smooth.
05 - While the caramel is still hot and fluid, pour it over the cereal and pecan mixture in your large bowl. Using a spatula or large spoon, gently fold everything together, taking care to coat each piece evenly without crushing the cereal. Continue folding until you no longer see dry cereal or pecans - every piece should be glistening with the caramel mixture.
06 - Transfer the coated mixture to your prepared baking sheet, spreading it out into an even layer. Try not to pile it too high in any one area, as this can lead to uneven baking. If needed, you can use two baking sheets to ensure everything has room to crisp properly.
07 - Place the baking sheet in the preheated oven and set a timer for 15 minutes. When the timer goes off, remove the sheet carefully and stir the mixture thoroughly, bringing pieces from the edges toward the center and vice versa. Return to the oven and repeat this stirring process every 15 minutes for a total baking time of 1 hour. This frequent stirring is crucial for achieving that perfect crunch throughout the entire batch.
08 - After the final 15-minute segment, remove the praline crunch from the oven. Allow it to cool completely on the baking sheet - this will take about 30-45 minutes. As it cools, the mixture will become increasingly crisp and the caramel coating will harden. Once completely cool, break the mixture into clusters of your preferred size and transfer to an airtight container for storage.

# Notes:

01 - This addictive praline crunch combines the sweet crispiness of caramel-coated cereal with buttery toasted pecans for an irresistible snack or dessert.
02 - For delicious variations, try adding 1 cup of shredded coconut, a handful of mini pretzels, or substituting different nuts like almonds or cashews.
03 - The mixture will keep at room temperature in an airtight container for up to 2 weeks, or can be frozen for up to 3 months.

Back