Caramel Pecan Praline Crunch (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups crispy rice or corn cereal (such as Chex)
02 -
2 cups pecan halves
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1/2 cup unsalted butter
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1 cup brown sugar (packed)
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1/4 cup light corn syrup
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1 tsp vanilla extract
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1/2 tsp baking soda
# Instructions:
01 -
Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone mat.
02 -
In a large mixing bowl, combine the cereal and pecans.
03 -
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup. Bring to a gentle boil and simmer for 3-4 minutes, stirring constantly.
04 -
Remove from heat and stir in the vanilla extract and baking soda. The mixture will bubble up slightly.
05 -
Pour the caramel glaze over the cereal and pecans. Gently stir to coat everything evenly.
06 -
Spread the mixture onto the prepared baking sheet in an even layer.
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Bake for 1 hour, stirring every 15 minutes to ensure even crisping.
08 -
Remove from the oven and let cool completely on the baking sheet. Break into pieces and store in an airtight container.
# Notes:
01 -
For extra variety, add shredded coconut, almonds, or pretzels to the mix before coating with caramel.
02 -
Praline Crunch can be stored at room temperature in an airtight container for up to 2 weeks or frozen for up to 3 months.
03 -
Stirring during baking is key to achieving an even, crispy texture.