Easy Homemade Praline Crunch Recipe
Searching for a snack that’s both sweet and salty? Try making this homemade praline crunch! It’s made with crisp cereal and pecans, all coated in a buttery, crunchy caramel coating.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Medium saucepan
- Very large mixing bowl
- rubber spatula
Ingredients
- 8 cups Crispix cereal or Quaker Oatmeal Squares / Chex
- 2 cups pecan halves raw and unsalted
- 1/2 cup unsalted butter 1 stick
- 1/2 cup light brown sugar packed
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 250°F. Line a large rimmed baking sheet with parchment paper.
- Toss together the cereal and pecan halves in a very large mixing bowl.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and light corn syrup.
- Bring the mixture to a boil and boil for 1 minute, not stirring.
- Remove from the heat and immediately stir in the vanilla extract and baking soda (it will foam up).
- Pour the hot, foamy caramel sauce over the cereal and pecans. Use a rubber spatula to gently stir until all the ingredients are coated.
- Spread the caramel-coated cereal onto the lined baking sheet.
- Bake for 1 hour, removing the pan from the oven every 20 minutes to stir the mixture well.
- Let the praline crunch cool completely before breaking it into clusters. Store in an airtight container.
Nutrition
Calories: 412kcalCarbohydrates: 56gProtein: 6gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 20mgSodium: 294mgPotassium: 242mgFiber: 7gSugar: 25gVitamin A: 686IUVitamin C: 5mgCalcium: 113mgIron: 13mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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