Praline Crunch Recipe
Praline Crunch is a sweet and crunchy snack mix made with crispy cereal, toasted pecans, and a rich caramel glaze. Baked low and slow to achieve a perfect crisp, this treat delivers a delightful praline flavor with every bite, making it an irresistible snack for gatherings or a sweet nibble anytime.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 8 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 6 cups crispy rice or corn cereal (such as Chex)
- 2 cups pecan halves
Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the crispy rice or corn cereal and pecan halves, ensuring they are evenly distributed.
- Make Caramel Glaze: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and light corn syrup. Bring this mixture to a gentle boil and let it simmer for 3 to 4 minutes while stirring constantly to prevent burning and to dissolve the sugar fully.
- Add Flavor and Leavening: Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will bubble up slightly from the baking soda reaction, which helps create a light texture in the coating.
- Coat Cereal and Pecans: Pour the hot caramel glaze over the cereal and pecan mixture in the bowl. Gently stir to coat everything evenly with the sticky glaze.
- Spread on Baking Sheet: Transfer the coated mixture to the prepared baking sheet. Spread it out into an even layer to ensure uniform baking and crisping.
- Bake: Bake in the preheated oven for 1 hour, stirring every 15 minutes. This stirring helps the mix crisp evenly and prevents clumping.
- Cool and Store: Once done baking, remove the praline crunch from the oven and allow it to cool completely on the baking sheet. After cooling, break it into pieces. Store in an airtight container to maintain crispness.
Notes
- Using light corn syrup helps prevent crystallization in the caramel glaze, giving a smooth texture.
- Stirring the mixture every 15 minutes during baking ensures even coating and prevents burning.
- Store praline crunch in an airtight container at room temperature for up to 2 weeks.
- For extra flavor, consider adding a pinch of cinnamon or a dash of cayenne pepper to the caramel glaze.
- Substitute pecans with walnuts or almonds if preferred.
Keywords: praline crunch, snack mix, caramel snack, pecan cereal mix, sweet snack, homemade praline, crunchy cereal snack
Find it online: https://deliciousdishspot.com/praline-crunch-recipe/
