Praline Crunch is the kind of sweet party mix that always vanishes first from the dessert table. With glossy caramel-coated cereal and toasted pecans, it is the perfect mashup of salty and sweet with plenty of addictive crunch.
I first whipped this up for a neighborhood movie night and came home with an empty bowl and a dozen requests for the recipe. Each time I make Praline Crunch, it brings back memories of my grandma’s candy tin on Christmas Eve. Even now, I find myself sneaking a handful every time I walk by the kitchen counter.
Ingredients
- Crispix cereal: gives this snack its signature airy crunch and holds up well under warm caramel so pick the freshest box
- Pecan halves: bring buttery texture and a nutty note to balance the sweetness always use whole halves and lightly toasted pecans for best flavor
- Unsalted butter: softens and enriches the caramel coating choose high quality butter for a smoother finish
- Packed brown sugar: provides just the right level of molasses-like richness use soft fresh brown sugar for even melting
- Light corn syrup: ensures the caramel sauce stays glossy and smooth with perfect snap
- Vanilla extract: rounds out the sweetness with a comforting aroma go for real extract over imitation
- Baking soda: is the secret to light and crispy clusters it aerates the caramel as it foams
Instructions
- Preheat the Oven:
- Set your oven to 250 degrees Fahrenheit or 120 degrees Celsius and line a large rimmed baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Mix the Base:
- Pour Crispix cereal and pecan halves into a large mixing bowl and gently toss them together so the nuts are distributed evenly through the cereal.
- Make the Caramel:
- Melt butter slowly in a medium saucepan over medium heat so it does not brown then stir in brown sugar and corn syrup until the mixture looks thick and glossy. Keep stirring as it heats up until you see it start to bubble.
- Finish the Sauce:
- Continue boiling the caramel for exactly one minute so it thickens but stays pourable then take the pot off the heat. Stir in vanilla extract and baking soda now you will see the caramel foam up and lighten in color which means extra crunch later.
- Combine Everything:
- Quickly pour the bubbling caramel sauce all over your cereal and pecans and use a large spatula to gently fold and coat everything. Work fast and steady so every piece is glistening but not crushed.
- Bake It Low and Slow:
- Tip the coated mix onto your prepared baking sheet and spread it into an even layer. Place in the oven and bake for a full hour making sure to stir and flip the mix every 15 minutes to keep the caramel even and prevent clumps.
- Cool and Crunch:
- Once baked remove the tray from the oven and let it cool completely right on the pan. As it cools the caramel crisps up fully. When it feels firm break it up into small clusters and transfer to an airtight container.
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