Praline Crunch

 Praline Crunch

📝 Ingredients:

8 cups Crispix cereal (or Chex as a substitute)

2 cups pecan halves

½ cup (1 stick) unsalted butter

1 cup packed brown sugar

¼ cup light corn syrup

½ tsp baking soda

1 tsp vanilla extract

---

🔪 Instructions:

1. Preheat oven to 250°F (120°C).

Lightly grease a large baking sheet or line it with parchment paper.

2. Mix the base:

In a large mixing bowl, combine the Crispix cereal and pecan halves.

3. Make the praline coating:

In a saucepan over medium heat, melt the butter.

Stir in the brown sugar and corn syrup.

Bring the mixture to a gentle boil, stirring constantly.

Boil for 3 minutes without stirring once it starts bubbling.

Remove from heat and stir in baking soda and vanilla. The mixture will foam up—this is normal.

4. Coat the cereal mixture:

Quickly pour the hot praline mixture over the cereal and pecans. Stir gently but thoroughly to coat everything evenly.

5. Bake:

Spread mixture evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes to keep it from clumping.

6. Cool and serve:

Spread onto wax paper or foil to cool completely. Break into clusters and enjoy!

🧊 Storage:

Store in an airtight container for up to a week (if it lasts that long!).