Description
Praline Crunch is an irresistibly delicious snack featuring crunchy Corn Chex cereal and pecan halves coated in a buttery caramel praline glaze. This sweet and crunchy treat is perfect for holiday gifting, parties, or anytime you crave a sweet snack with a satisfying crunch.
Ingredients
Scale
Dry Ingredients
- 8 cups Corn Chex cereal
- 2 cups pecan halves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Caramel Coating
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper to prevent sticking.
- Combine Dry Mix: In a large mixing bowl, mix together the Corn Chex cereal and pecan halves evenly.
- Make Caramel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the light brown sugar, light corn syrup, and salt. Stir constantly until the mixture begins to boil, then allow it to boil gently for 2 to 3 minutes.
- Add Finishing Ingredients: Remove the saucepan from heat and immediately stir in the baking soda and vanilla extract. The mixture will foam up slightly, indicating the baking soda is reacting.
- Coat Cereal Mixture: Pour the hot caramel sauce over the cereal and pecans in the mixing bowl. Stir quickly but gently to ensure all pieces are evenly coated.
- Spread and Bake: Transfer the coated cereal mixture onto the prepared baking sheet, spreading it into an even layer. Bake for 1 hour at 250°F, stirring every 15 minutes to achieve an even crunch and coating.
- Cool and Store: Allow the praline crunch to cool completely on the baking sheet. Once cooled, break it into clusters and store in an airtight container to maintain freshness.
Notes
- Add a pinch of cinnamon or a dash of cayenne pepper for a unique flavor twist.
- This praline crunch makes a perfect edible gift during the holidays or a sweet treat for parties.
