Praline crunch is the kind of good stuff that you put in a bowl on the table during a football game for guests to snack on and by halfway through the first quarter you are wondering where it all went. “Why didn’t I double it?” is what you’ll be asking yourself, so I’m telling ya right now: double it. Crunchy and just the slightest hint of vanilla. And pecans! I love pecans!
This recipe for praline crunch is pretty flexible. If you aren’t a fan of pecans, shelled peanuts also work fine and do cashews. You can also substitute other cereals, or use a mix. Praline crunch is good no matter what you put into it, just make sure you double the recipe!
Note: I used baking powder because, somehow, I was out of baking soda! You can substitute baking soda by using just 1/2 teaspoon of baking soda versus the 1 1/2 teaspoons of baking powder.
Also try my caramel crunchy Cheetos!
- 8 cups Original Crispix cereal
- 2 cups pecans whole, halved, or chopped, whichever you prefer
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- Preheat your oven to 250 F.
- Lightly spray a deep 9" x 13" baking dish with non-stick spray.
- Combine the cereal and nuts in a large heat-safe bowl.
- Melt the butter in a medium sauce over medium high heat.
- Stir in the brown sugar and corn syrup. Stir while bringing to a boil.
- Remove from heat and whisk in the vanilla and the baking powder until smooth and the baking powder has dissolved.
- Pour the mixture over the cereal and stir to coat.
- Pour the mixture into the baking dish and distribute evenly.
- Bake for 1 hour, stirring carefully every 20 minutes.
- Pour mixture out onto parchment paper and spread out evenly to a thickness of 1".
- Let cool then break into pieces and serve.