Praline Crunch Recipe

Why You’ll Love This Recipe

I keep this recipe in rotation because it’s simple and incredibly satisfying. I like how the caramel glaze coats every piece evenly, creating clusters that are crunchy and rich without being complicated. It’s also a great make-ahead snack, which makes it perfect when I want something ready to grab and share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 cups Crispix cereal

• 2 cups salted pecan halves

• 1 cup brown sugar

• 1/2 cup corn syrup

• 1/2 cup butter

• 1 tsp vanilla extract

• 1/2 tsp baking soda

Directions

I start by preheating the oven to 250°F and lining a large surface with parchment or wax paper so the praline crunch has somewhere to cool later. In a large mixing bowl, I combine the Crispix cereal and pecan halves.

In a saucepan over medium-high heat, I stir together the brown sugar, corn syrup, and butter until everything melts and comes to a gentle boil. I remove the pan from the heat and stir in the vanilla extract and baking soda, letting the mixture foam slightly.

I carefully pour the hot caramel over the cereal and pecans, gently tossing with a spatula until everything is evenly coated. I spread the mixture into a 9×13-inch baking pan and bake it for one hour, stirring every 20 minutes. Once done, I pour it onto the prepared parchment or wax paper and let it cool completely before breaking it into clusters.

Servings and timing

I usually get about 10 to 12 servings from this recipe. Prep takes me around 10 minutes, and the baking time is 1 hour, bringing the total time to about 1 hour and 10 minutes from start to finish.

Variations

I like to add a pinch of cinnamon or pumpkin pie spice when I want a warmer, cozy flavor. Sometimes I drizzle melted chocolate over the cooled clusters for an extra indulgent treat. When I’m craving more contrast, I sprinkle a little sea salt over the mixture before it cools.

storage/reheating

I store praline crunch in an airtight container at room temperature, where it stays fresh and crunchy for up to a week. I don’t reheat it, since it’s meant to be enjoyed at room temperature and keeps its texture best that way.

FAQs

Can I use a different type of cereal?

I’ve tried this recipe with other crispy cereals, and while it works, I find Crispix gives the best balance of crunch and structure.

Do I need to stir during baking?

I always stir every 20 minutes because it helps the caramel coat evenly and prevents burning.

Can I make this recipe ahead of time?

I often make it several days in advance, and it stays just as crunchy when stored properly.

Why does the caramel foam when I add baking soda?

I’ve noticed the baking soda creates air bubbles that help coat the cereal evenly and give the caramel a lighter texture.

Can I make this without nuts?

I’ve made it without pecans before, and it still turns out delicious, though I miss the nutty crunch.

Conclusion

I enjoy how this praline crunch combines simple pantry ingredients into a snack that feels rich and special. It’s crunchy, sweet, and perfect for sharing or gifting. Whenever I want an easy homemade treat with big flavor, this is one recipe I’m always happy to make.

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