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Praline Crunch

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Golden, buttery clusters of caramel-coated cereal and pecans baked low and slow for an irresistible, praline-style crunch that’s perfect for snacking and gifting.

Ingredients

Scale
  • 8 cups rice cereal squares (Chex-style)
  • 2 cups pecans, roughly chopped
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat the oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rice cereal squares and chopped pecans.
  3. In a medium saucepan over medium heat, stir together melted butter, brown sugar, and light corn syrup. Cook, stirring, until the mixture is smooth and begins to bubble, about 3 to 4 minutes.
  4. Remove from heat and quickly stir in vanilla extract and baking soda until the mixture turns lighter and foamy.
  5. Immediately pour the hot praline mixture over the cereal and pecans. Toss gently with a spatula until everything is evenly coated.
  6. Spread the mixture in an even layer on the prepared baking sheet.
  7. Bake for 45 minutes, stirring once halfway through to ensure even coating and crisping.
  8. Cool completely on the pan, then break into clusters. Store in an airtight container.

Notes

  • Stir halfway through baking for the best, even crunch.
  • Let the mixture cool fully before storing to avoid moisture and sogginess.
  • Use parchment paper for easy release and cleanup.
  • For a flavor twist, add a pinch of cinnamon or a light sprinkle of flaky sea salt after baking.
  • Use fresh pecans for peak buttery aroma and texture.

Nutrition

Find it online: https://tastyze.com/praline-crunch/