Ingredients
Scale
- 8 cups crisp corn cereal squares (or substitute with rice or wheat cereal)
- 2 cups pecan halves (or substitute with almonds, walnuts, cashews, or omit for nut-free version)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 120°C (250°F). Line two large baking sheets with parchment paper.
- In a very large mixing bowl, combine the cereal squares with pecan halves. Mix lightly to distribute the nuts evenly.
- In a medium saucepan, melt the butter with brown sugar and corn syrup over medium heat. Stir until the sugar dissolves and the mixture begins to boil.
- Allow the mixture to boil for 3 minutes without stirring. This helps the syrup reach the proper consistency.
- Remove the pan from the heat and stir in the vanilla extract and baking soda. The mixture will bubble and lighten in color.
- Pour the hot syrup immediately over the cereal and nut mixture. Use a spatula to fold and coat everything evenly without crushing the cereal.
- Spread the coated mixture evenly onto the prepared baking sheets. Break apart larger clumps to ensure even baking.
- Bake at 120°C (250°F) for 1 hour, stirring gently every 15 minutes. This step ensures the coating hardens and develops its crisp texture.
- Remove the trays from the oven and allow the mixture to cool completely.
- Once cooled, break into bite-sized pieces and store in an airtight container.
Notes
For a nut-free option, replace pecans with extra cereal or pretzel pieces.
For added flavor, drizzle melted chocolate over the cooled Praline Crunch.
Store at room temperature in a sealed container for up to two weeks.
For longer storage, freeze in sealed freezer bags for up to three months.
- Prep Time: 15
- Cook Time: 1 hour