Description
This Praline Crunch recipe is a Southern-style sweet snack made with Crispix cereal, toasted pecans, and a buttery brown sugar glaze. Baked low and slow, it turns into golden, crunchy clusters perfect for gifting, snacking, or sharing at gatherings. Easy, addictive, and full of old-fashioned flavor—this one’s a keeper!
Ingredients
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8 cups Crispix cereal (or substitute with Corn or Rice Chex)
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2 cups pecan halves (toasted optional, but recommended)
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1 cup (2 sticks) unsalted butter
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1 cup packed light brown sugar
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½ cup light corn syrup
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1 teaspoon vanilla extract
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½ teaspoon baking soda
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Pinch of salt
Instructions
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Preheat oven to 250°F (120°C). Line a large baking sheet with parchment or foil and lightly grease.
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In a large mixing bowl, combine Crispix cereal and pecans. Set aside.
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In a medium saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until smooth and bubbling.
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Let mixture boil gently for 3 minutes without stirring too much.
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Remove from heat. Stir in vanilla, baking soda, and salt. The syrup will foam—this is normal and makes the coating light and crisp!
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Immediately pour syrup over the cereal mixture. Gently fold with a silicone spatula until evenly coated.
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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 coating and crunch.
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Remove from oven and let cool completely on the baking sheet.
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Break into clusters and store in an airtight container.
Notes
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Toasting the pecans adds a rich, nutty depth—just bake at 350°F for 5–7 minutes before using.
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Use a silicone spatula to avoid crushing the cereal while mixing.
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For extra fun, stir in M&Ms, mini pretzels, or dried fruit after baking and cooling.
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Store in an airtight container at room temperature for up to 2 weeks—or freeze for up to 3 months.
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This recipe is perfect for holiday tins, hostess gifts, or game-day snack bowls. It makes a generous batch and always gets rave reviews!