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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! They’re my favorite nut for sure!
Substitutions Allowed
This recipe for praline crunch is pretty flexible. If you aren’t a fan of pecans, shelled peanuts also work fine. So would cashews, though I’d use cashew halves instead of the whole nuts. You can also substitute other cereals, or use a mix. I think something like Chex would work well, but I’d go with something crunchy, like Corn Chex. I think it has the best crunch. 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.
You can make a spicy version of this mix by adding a few good pinches of cayenne pepper or my favorite, chipotle chile powder. Chipotles add that little bit of heat, while also adding a bit of smokiness. It’s a little more complex flavor than just adding cayenne.
I use pecans from my dad’s nut trees when I make this recipe and any other that calls for pecans. Sorry, I don’t share since they are very near and dear to me. You’ll have to settle for store-bought (unless you know someone with pecan trees too)!
- One 16 ounce bag of Pecan Halves
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Also try my caramel crunchy Cheetos!
Praline Crunch
Equipment
Ingredients
- 8 cups Crispix cereal
- 2 cups pecans whole, halved, or chopped, whichever you prefer
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoons baking soda
Instructions
- 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 soda until smooth and the baking soda 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.
Notes
Nutrition
Nutritional values are approximate.
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Shouldn’t it be baking soda instead of baking powder? Am I the only one who thinks that could be wrong?
Yikes, you are correct. I have fixed the recipe. Thank you so much for pointing this out and my sincere apologies for the mistake.
Regards
Mike
You also need to correct it in the instructions.
Actually it can be either. I did change the recipe to baking soda, but in my original text above the recipe, I state I used baking powder.
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.
But in hindsight, I should’ve kept to the original recipe and stated baking soda even though I was out of it.
Regards and thank you,
Mike