Praline Crunch: The Irresistible Southern Sweet Snack You’ll Crave Forever
If you love the combination of sweet, salty, nutty, and crunchy, Praline Crunch will quickly become your go-to treat. Inspired by classic Southern pralines, this addictive snack combines caramelized pecans, golden corn cereal, and a buttery brown sugar glaze that’s baked to perfection. It’s the perfect gift for holidays, parties, or even an afternoon pick-me-up with coffee. Let’s dive into how to make this crowd-pleaser step by step!
🧂 Ingredients You’ll Need
To make a big batch of Praline Crunch, gather these simple ingredients:
- 8 cups Crispix cereal (or a mix of Rice and Corn Chex)
- 2 cups pecan halves or pieces
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional but recommended)
🍯 Step-by-Step Instructions
Step 1: Prepare the Baking Setup
Before you start cooking, preheat your oven to 250°F (120°C).
Line a large baking sheet or roasting pan with parchment paper or lightly grease it.
You’ll be stirring this mixture as it bakes, so use a pan large enough to allow space for tossing.
Step 2: Combine the Dry Ingredients
In a large bowl, combine:
- Cereal
- Pecan halves
Gently mix them together so the nuts and cereal are evenly distributed. Set aside while you make the praline coating.
Step 3: Make the Buttery Praline Syrup
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and corn syrup, stirring constantly until the mixture begins to bubble gently.
Let it boil for 3 minutes, stirring frequently so it doesn’t burn.
After boiling, remove the pan from heat and stir in:
- Baking soda (this will make the mixture foam slightly — it’s what gives the praline coating its light texture)
- Salt
- Vanilla extract
Mix until smooth and foamy.
Step 4: Coat the Cereal and Pecans
Immediately pour the hot praline syrup over the cereal and pecans.
Using a silicone spatula or wooden spoon, gently toss the mixture until everything is coated evenly.
Work quickly here — the syrup hardens as it cools.
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