Praline Crunch Crispix Pecans

Praline Crunch has been that sweet and salty snack I pull out every time I need something crowd-pleasing for family movie nights or holiday parties. There is something about the crisp cereal coated in buttery caramel with crunchy pecans that disappears faster than I can make it.

I first made this for my daughter’s bake sale and she has begged for a batch every fall since. It is so easy you will want to make it for every festive gathering.

Ingredients

• Crispix cereal: adds the perfect light crunch and holds its shape when coated with caramel. Choose a fresh box for the best snap
• Pecan halves: bring classic southern praline flavor and a rich buttery texture. Pick pecans that smell sweet and look glossy
• Unsalted butter: provides the creamy base for the caramel. Real butter gives the best flavor and browns beautifully
• Packed brown sugar: lends deep molasses sweetness and helps the caramel set
• Light corn syrup: gives a shiny smooth caramel and prevents crystallizing. Look for a clear syrup
• Vanilla extract: adds warmth and depth. Opt for pure vanilla when you can
• Baking soda: creates that signature caramel foam for texture and lightness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to a gentle 250 degrees. Line a large baking sheet with parchment paper so cleanup is a breeze and you can easily break up the clusters later.

Mix the Base:

In a big sturdy bowl toss together Crispix cereal and pecan halves. Get everything ready before you make the caramel as you will need to move quickly.

Make the Caramel:

Melt the unsalted butter in a saucepan over medium heat. Once melted whisk in the brown sugar and corn syrup until smooth and combined. Bring this to a bubbling boil while stirring constantly so nothing sticks or burns.

Finish the Sauce:

Let the caramel boil for one minute to reach the right consistency. Take it off the heat and stir in vanilla extract and baking soda. Watch as it foams up this helps every bite get perfectly coated.

Combine Everything:

Quickly pour the hot caramel all over the cereal and pecans. Working carefully but swiftly use a nonstick spatula to gently stir so everything is glossy and evenly covered.

Bake It Low and Slow:

Spread the mixture onto the prepared baking sheet. Bake for a full hour stirring every fifteen minutes so each piece gets perfectly crisp and caramelized. This slow bake is the secret to a nonsticky finish.

Cool and Crunch:

Once out of the oven let the praline crunch cool completely on the baking sheet. When it is firm break into bite sized clusters and store in an airtight jar so it stays crunchy.

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Pecans always remind me of weekends with my grandma cracking fresh ones on her porch. Every time I make this recipe I think of those cozy afternoons and our sticky fingers.

Storage Tips

Once cooled break praline crunch into clusters and store in an airtight container at room temperature for up to one week. If you want to keep it longer try sealing extra clusters in a freezer bag for up to three months. Just let them return to room temperature before serving.

Ingredient Substitutions

No Crispix Check your cereal aisle for Chex rice squares as a swap. If you are out of pecans almonds or even peanuts give a fun flavor twist. For a deeper caramel try swapping half the brown sugar for dark brown sugar.

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Serving Suggestions

Praline Crunch is perfect for snack bowls at parties but it also makes a fun topping for vanilla ice cream or yogurt. I love adding a handful to holiday cookie trays for sweet and salty variety. Try packing a small bag in lunchboxes for a sugary surprise.

Cultural and Historical Context

This recipe is inspired by southern praline candies that blend caramel and pecans. Turning those flavors into an easy snack mix is a clever shortcut I learned from a friend in Louisiana. Homemade caramel-coated cereal snacks have been a potluck staple since the 1970s.

Recipe FAQs

→ How do I prevent the caramel from burning?

Stir the caramel constantly while melting the butter, sugar, and corn syrup. Once it reaches a boil, let it boil only for a minute, as indicated, to avoid burning.

→ Why use baking soda in the caramel?

Baking soda helps aerate the caramel, creating a lighter, crispier texture that coats the cereal and pecans evenly.

→ Can I substitute a different cereal for Crispix?

Yes, Chex or other unsweetened, sturdy cereals can be substituted, though texture and flavor may vary slightly.

→ How should I store praline crunch for freshness?

Once cooled and broken into clusters, store the mixture in an airtight container at room temperature for up to a week.

→ Is it possible to add extra ingredients like chocolate?

Cooled praline crunch can be drizzled with melted chocolate for a richer variation, or you can mix in dried fruit or coconut.

→ How do I keep the mixture from sticking together?

Allow the praline crunch to cool fully on the baking sheet before breaking into pieces to avoid unwanted stickiness.