A sweet, salty, and crunchy snack mix featuring Crispix cereal and pecans coated in a rich praline glaze. Perfect for parties, gifts, or an irresistible treat anytime.

Why You’ll Love This Recipe

Sweet and Salty Balance: Perfectly combines the sweetness of caramel with a hint of saltiness.
Easy to Make: Simple steps and minimal effort for a big batch of deliciousness.
Perfect for Sharing: Great for parties, holidays, or as homemade gifts.
Customizable: Swap in your favorite nuts or add mix-ins like pretzels or chocolate chips.

Ingredients

8 cups Crispix cereal (or your favorite crunchy cereal)
2 cups pecan halves (or a mix of your favorite nuts)
1 cup light brown sugar, packed
½ cup light corn syrup
½ cup unsalted butter
¼ teaspoon baking soda
1 teaspoon vanilla extract

Directions

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a large mixing bowl, combine the Crispix cereal and pecan halves. Set aside.
In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, and unsalted butter. Stir continuously until the mixture comes to a boil.
Once boiling, allow the mixture to boil for 5 minutes without stirring. Remove from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up slightly.
Pour the hot praline mixture over the cereal and pecans. Gently stir until the cereal and nuts are evenly coated.
Spread the coated mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
After 1 hour, remove from the oven and let the Praline Crunch cool completely on the baking sheet. Once cooled, break into clusters and store in an airtight container.

Servings and Timing

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Nut-Free Version: Replace pecans with pretzels or additional cereal for a nut-free option.
Chocolate Lovers: Add chocolate chips or drizzle melted chocolate over the cooled mixture.
Spicy-Sweet: Add a pinch of cayenne pepper or cinnamon for a warm kick.
Extra Crunch: Include other crunchy snacks like pretzels, popcorn, or graham crackers.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 weeks.
Freezing: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheating: Praline Crunch does not require reheating. Simply enjoy straight from the container!

FAQs

Can I use a different type of cereal?

Yes, Rice Chex or Corn Chex are great alternatives to Crispix.

What other nuts can I use?

Almonds, walnuts, or cashews work wonderfully in this recipe.

Can I skip the corn syrup?

You can substitute it with honey or maple syrup, though the texture may differ slightly.

How do I prevent sticking?

Use parchment paper or a silicone baking mat to avoid sticking during baking.

Can I make this ahead of time?

Yes, Praline Crunch stays fresh for up to two weeks when stored properly.

How do I ensure even coating?

Stir gently but thoroughly after pouring the praline mixture to coat evenly.

Can I add candy to this mix?

Yes, candy-coated chocolates or toffee bits make great additions after the mixture cools.

What if I don’t have baking soda?

Baking soda helps with the caramel’s texture but can be omitted if needed.

Why is my mix sticky?

Sticky results usually occur from underbaking. Make sure to bake for the full hour, stirring as directed.

Can I use salted butter?

Yes, but reduce the added salt to avoid overly salty results.

Conclusion

Praline Crunch is a delightful combination of sweet, salty, and crunchy goodness that’s perfect for any occasion. Whether you make it for a snack, a party treat, or a thoughtful gift, this recipe is sure to impress. Whip up a batch today and savor every irresistible bite!

Praline Crunch

Author: Chef Clara
Total Time: 75 minutes
Yield: 12 1x
Diet: Vegetarian

Print Recipe

Description

Sweet, salty, crunchy praline snack mix with Crispix cereal and pecans—perfect for parties, gifts, or anytime treats.

Ingredients

Scale

8 cups Crispix cereal (or your favorite crunchy cereal)
2 cups pecan halves (or a mix of your favorite nuts)
1 cup light brown sugar, packed
½ cup light corn syrup
½ cup unsalted butter
¼ teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a large mixing bowl, combine the Crispix cereal and pecan halves. Set aside.
In a medium saucepan over medium heat, combine the light brown sugar, light corn syrup, and unsalted butter. Stir continuously until the mixture comes to a boil.
Once boiling, allow the mixture to boil for 5 minutes without stirring. Remove from heat and carefully stir in the baking soda and vanilla extract. The mixture will bubble up slightly.
Pour the hot praline mixture over the cereal and pecans. Gently stir until the cereal and nuts are evenly coated.
Spread the coated mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
After 1 hour, remove from the oven and let the Praline Crunch cool completely on the baking sheet. Once cooled, break into clusters and store in an airtight container.

Prep Time: 15 minutes
Cook Time: 60 minutes
Method: Baking
Cuisine: Southern

Keywords: Praline Crunch