Introduction: Looking for a sweet and crunchy snack that’s easy to make and satisfies your cravings? Look no further than this irresistible Praline Crunch recipe! This treat is perfect for any occasion, from movie nights to parties, and is sure to be a hit with everyone who tries it. With a perfect blend of crispy cereal, salty pecans, and sweet caramel, it’s no wonder that this recipe has become a household favorite.
This recipe holds a special place in my heart because it’s something my little family and I love to snack on together. Every time I make it, the delicious aroma fills the house and my husband and kids come running to the kitchen, eager to sneak a bite before it cools. I love to see their faces light up as they savor the perfect combination of flavors and textures. It’s amazing how something as simple as a snack can bring so much joy to our lives!
Why This Recipe is Irresistible:
Satisfy your sweet tooth with this perfect blend of crunchy cereal, salty pecans, and sweet caramel. The combination of flavors and textures in this recipe is sure to please everyone. Plus, it’s incredibly easy to make and takes just 10 minutes to prep. This is the perfect snack for any occasion, from movie nights to parties.
Ingredients:
- 454g (16 oz) Crispix cereal
- 454g (16 oz) pecan halves (salted)
- 110g (1/2 cup) brown sugar, packed
- 120ml (1/2 cup) corn syrup
- 113g (1/2 cup) butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Directions:
- Preheat oven to 121°C (250°F).
- In a large bowl, combine cereal and pecans.
- In a large saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally.
- Remove from heat and stir in vanilla and baking soda.
- Pour the caramel mixture over the cereal mixture, tossing to coat evenly.
- Pour the mixture into a 23 x 33 cm (9 x 13 inch) pan.
- Bake for one hour, stirring once every 20 minutes.
- To cool, pour onto wax or parchment paper. Break into pieces.
Notes:
- Be sure to use a large saucepan when making the brown sugar/corn syrup mixture, as it will bubble up when you add the baking soda.
- You can use unsalted pecans if you prefer, but the salted ones add a nice contrast to the sweetness of the caramel.
PRALINE CRUNCH
Ingredients
- 454 g 16 oz Crispix cereal
- 454 g 16 oz pecan halves (salted)
- 110 g 1/2 cup brown sugar, packed
- 120 ml 1/2 cup corn syrup
- 113 g 1/2 cup butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Preheat oven to 121°C (250°F).
- In a large bowl, combine cereal and pecans.
- In a large saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally.
- Remove from heat and stir in vanilla and baking soda.
- Pour the caramel mixture over the cereal mixture, tossing to coat evenly.
- Pour the mixture into a 23 x 33 cm (9 x 13 inch) pan.
- Bake for one hour, stirring once every 20 minutes.
- To cool, pour onto wax or parchment paper. Break into pieces.
Notes
You can use unsalted pecans if you prefer, but the salted ones add a nice contrast to the sweetness of the caramel.