Effortless Praline Crunch (Print Version)
# Ingredients:
01 -
1/2 teaspoon baking soda
02 -
1 teaspoon vanilla extract
03 -
1/4 cup light corn syrup
04 -
1 cup packed brown sugar
05 -
1/2 cup unsalted butter
06 -
2 cups pecan halves
07 -
6 cups crispy rice or corn cereal (like Chex)
# Instructions:
01 -
Turn your oven to 250°F (120°C) so it can warm up at a low setting. This slow temperature lets the caramel develop perfectly without burning. Cover a big baking sheet with parchment paper or a silicone mat for easy cleanup—you won’t want that sticky caramel sticking to the pan.
02 -
Toss the rice or corn cereal together with the pecans in a huge bowl. Pick one that’s bigger than what you think you'll need so you have room to mix things later. The crunchy cereal and rich pecans come together for a great mix of textures.
03 -
Melt your butter in a medium pot over medium heat until it’s liquid. Drop in the brown sugar and corn syrup, mixing until it’s all combined. If you’re wondering, the corn syrup keeps the caramel glossy and smooth. Bring this blend to a gentle boil, then bring the heat down a notch. Let it cook and bubble for 3-4 minutes, stirring constantly until it thickens and darkens a bit.
04 -
Take the pot off the heat and stir in the vanilla and baking soda. Be ready for a bit of a show—adding baking soda will make it foam up and expand. This helps the caramel get that light, crispy texture. Stir till the bubbling stops and you’ve got a smooth sauce.
05 -
Quickly drizzle the warm caramel sauce all over the cereal and pecans in your big bowl. With a spatula or a large spoon, gently toss everything together. Don’t squash the cereal while stirring, but make sure every bit is covered so there aren’t any dry pieces left.
06 -
Dump the caramel-covered mix onto your lined baking tray. Spread it out to make an even layer. If it’s too crowded, grab another tray so nothing’s piled up—this helps it cook evenly.
07 -
Pop the tray in your oven, then set a timer for 15 minutes. When it rings, pull it out and stir everything thoroughly, flipping the pieces from the edges toward the middle and vice versa. Do this every 15 minutes for about an hour, which helps crisp things up perfectly.
08 -
Take the baking sheet out after the last stir and let everything cool completely on the tray—this might take 30 to 45 minutes. As it cools, the caramel goes hard and the mix gets crunchy. Once it’s all set, break it into whatever chunk sizes you like and stash it in an airtight container.
# Notes:
01 -
This snack is sweet, crunchy, and pairs the caramel cereal with toasted pecans for a tasty treat.
02 -
For fun twists, toss in 1 cup of shredded coconut, a couple of mini pretzels, or swap the pecans for almonds or cashews.
03 -
Store at room temperature in an airtight container for up to 2 weeks or freeze it for as long as 3 months.