Praline Crunch
Buttery caramel-coated cereal and toasted pecans make this an easy sweet-and-salty snack.
Ingredients
- 8 cups Crispix cereal
- 2 cups pecan halves
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ½ cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper.
- Combine the cereal and pecans in a large heatproof mixing bowl.
- In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring until the butter melts and the mixture begins to boil.
- Boil for 2 minutes, stirring gently. Remove from the heat and carefully stir in the vanilla and baking soda. The caramel will foam.
- Immediately pour the caramel over the cereal mixture. Gently fold until evenly coated.
- Divide between the baking sheets and spread into even layers. Bake for 1 hour, gently stirring every 15 minutes.
- Let cool completely on the baking sheets, then break into bite-size clusters.
Notes
Cool completely before judging the crunch. The mix crisps up as it cools. Store in an airtight container at room temperature for up to 2 weeks.