Praline Crunch
Ingredients:
8 cups Crispix cereal
2 cups pecan halves
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Instructions:
1. Preheat the Oven
Set oven to 250°F (120°C). Line a large baking sheet with parchment paper.
🕒 Time: 5 minutes
2. Mix the Base
In a large bowl, combine Crispix cereal and pecan halves. Set aside.
🕒 Time: 2 minutes
3. Make the Caramel
In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup until smooth. Bring to a boil while stirring constantly.
🕒 Time: 5–6 minutes
4. Finish the Sauce
Boil for 1 minute, then remove from heat. Stir in vanilla extract and baking soda. The mixture will foam.
🕒 Time: 2 minutes
5. Combine Everything
Immediately pour the caramel over the cereal and pecans. Stir gently until everything is evenly coated.
🕒 Time: 3 minutes
6. Bake It Low and Slow
Spread mixture on the baking sheet and bake for 1 hour, stirring every 15 minutes to ensure even coating.
🕒 Time: 1 hour total (15-minute intervals)
7. Cool and Crunch
Let it cool completely on the baking sheet. Once hardened, break into clusters and store in an airtight container.
🕒 Time: 30 minutes