Why Is My Praline Crunch Sticky?

Praline Crunch may remain sticky if it hasn't baked long enough or hasn't cooled completely. Make sure to follow the full baking time and allow the mixture to cool before storing it. Humidity can also affect the texture, so always use an airtight container.

Why Do I Need to Stir the Mixture During Baking?

Stirring every 20 minutes helps distribute the caramel coating across the cereal and pecans. It also promotes more even baking and prevents some areas from becoming overly coated.

Can I Use a Different Type of Cereal?

Yes. Although Crispix is the preferred choice for this recipe, another sturdy, crispy cereal may work. Choose a variety that can withstand gentle stirring and prolonged baking.

Easy Praline Crunch Recipe (Sweet, Buttery & Addictive!)

Name: Praline Crunch
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box (about 12 ounces) Crispix cereal; 2 cups pecan halves; 1 cup light brown sugar; 1/2 cup light corn syrup; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda

Description

Praline Crunch is a delicious homemade sweet snack made with crispy Crispix cereal, crunchy pecans, and a rich buttery caramel coating. Baked slowly until perfectly crunchy, this easy treat is perfect for holiday parties, family gatherings, homemade gifts, or everyday snacking.

Ingredients

Scale

1 box (about 12 ounces) Crispix cereal
2 cups pecan halves
1 cup light brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 250°F (120°C).
Pour the Crispix cereal into a large mixing bowl and add the pecan halves. Gently toss to combine.
In a large saucepan over medium-high heat, combine the brown sugar, corn syrup, and butter. Stir until the butter melts and the mixture comes to a boil.
Remove the saucepan from the heat. Add the vanilla extract and baking soda, stirring carefully as the mixture foams and expands.
Immediately pour the caramel mixture over the cereal and pecans. Gently fold until everything is evenly coated.
Spread the coated mixture in an even layer on a large baking sheet or baking dish.
Bake for approximately 1 hour, stirring every 20 minutes to distribute the caramel coating evenly.
Remove from the oven and spread the mixture onto parchment paper or wax paper.
Allow to cool completely for approximately 15 minutes, then break into bite-sized pieces.
Serve immediately or store in an airtight container.

Notes

Use a large mixing bowl to make coating the cereal easier without crushing it.
Stir the mixture every 20 minutes during baking for an even caramel coating.
Be careful when adding baking soda because the hot caramel mixture will foam and expand.
Allow the Praline Crunch to cool completely before storing so it develops its crunchy texture.
Walnuts or almonds can replace pecans if desired.
Store in an airtight container in a cool, dry place for approximately 1 to 2 weeks.
For best results, avoid exposing the finished snack to humidity or moisture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Not calculated
Sugar: Not calculated
Sodium: Not calculated
Fat: Not calculated
Saturated Fat: Not calculated
Unsaturated Fat: Not calculated
Trans Fat: Not calculated
Carbohydrates: Not calculated
Fiber: Not calculated
Protein: Not calculated
Cholesterol: Not calculated