I’m sharing my Praline Crunch recipe that uses Crispix and pecans with a simple pantry-friendly technique to create a make-ahead snack ideal for parties or homemade gifts.

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I almost ruined a perfectly good Sunday inventing this Praline Crunch, and then realized I should keep it to myself, cause its that addictive. The mix of Crispix cereal and toasted pecans hits this sweet and salty spot, crunchy in a way thats impossible to stop eating.

I bring it to parties not to share but cause people make me promise the recipe, which is fun. If you like snacks that vanish off a tray, this will wreck your willpower, in a good way.

People call it one of my boldest snack mixes, and honestly they arent wrong.

Ingredients

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Crispix cereal: Light, crunchy base; mostly carbs low protein, adds salty-sweet crunch and light texture.
Pecans chopped: Rich in healthy fats and fiber, adds buttery flavor some protein and nutty chew.
Light brown sugar: Packed with sucrose, makes caramelized sweet notes, little minerals but mostly sugar.
Light corn syrup: Smooth sweetener, helps glossy sticky coating and crunch, pure carbs no real nutrients.
Unsalted butter: Adds richness and mouthfeel, saturated fat present, boosts flavor and golden browning.
Vanilla extract: Tiny amount, aromatic sweetness, almost no calories but lifts flavor to magical.
Baking soda: Leavens slightly, makes brittle less dense, tiny sodium content, no taste change.

Ingredient Quantities

9 cups Crispix cereal (about 1 12 oz box)

2 cups pecans chopped

1 cup packed light brown sugar

1/2 cup light corn syrup

1/2 cup unsalted butter (1 stick)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

How to Make this

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1. Preheat oven to 250°F and line two large baking sheets with parchment paper or silicone mats.

2. Put 9 cups Crispix cereal (about one 12 oz box) and 2 cups chopped pecans into a very large bowl so theres room to toss.

3. In a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup light corn syrup and 1/2 cup unsalted butter (1 stick). Cook over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Let it boil, stirring, for 1 to 2 minutes until shiny and bubbly.

4. Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. It will foam up a bit, dont freak out, thats normal.

5. Immediately pour the hot praline sauce over the cereal and pecans and stir gently with a spatula or wooden spoon to coat everything evenly. Try not to smash the cereal.

6. Spread the coated mixture onto the prepared baking sheets in an even single layer.

7. Bake at 250°F for 45 to 60 minutes, stirring and turning every 15 minutes so it crisps evenly and doesnt burn. The mixture should dry out and get crunchy.

8. Let the Praline Crunch cool completely on the sheets, then break into clusters or bite sized pieces.

9. Store in an airtight container at room temperature for up to 2 weeks, or gift in jars for parties.

10. Tip: if the caramel starts to thicken before you pour, warm it briefly over low heat; for extra nutty flavor toast the pecans a few minutes in the oven before chopping.

Equipment Needed

1. Oven (preheat to 250°F)
2. Two large rimmed baking sheets plus parchment paper or silicone mats
3. Very large mixing bowl big enough to toss 9 cups of cereal
4. Medium saucepan for the caramel
5. Spatula and/or wooden spoon for stirring and folding (dont smash the cereal)
6. Measuring cups and spoons
7. Sharp knife and cutting board for chopping pecans
8. Oven mitts and a cooling rack or heatproof surface to let the clusters cool

FAQ

Q: Can I swap the Crispix for another cereal? A: Yes. Use a sturdy cereal like Chex or a corn rice square, not light puffed cereals that will go soggy. Keep the same volume so the coating to cereal ratio stays right.

Q: How do I get the praline coating crunchy and not sticky? A: Cook the brown sugar, corn syrup and butter until fully melted and bubbling, then stir in vanilla and baking soda off the heat to make it light and foamy. Toss immediately with the cereal and nuts, spread thin on a baking sheet and let cool completely so it hardens.

Q: Why is baking soda in the recipe? A: It reacts with the hot syrup, creates tiny bubbles and makes the coating lighter and crispier instead of rock hard. It also helps keep the sugar from recrystallizing.

Q: How should I store leftovers and how long will it last? A: Store in an airtight container at room temp in a cool dry place. It keeps well for about 1 to 2 weeks. Don't refrigerate, fridge humidity will make it soft.

Q: Can I make this nut free or vegan? A: For nut free leave out the pecans or swap toasted sunflower seeds. For vegan use a plant butter and make sure the brown sugar and corn syrup you buy are vegan friendly.

Q: My mixture clumped while mixing, how do I avoid big clumps? A: Work quickly while the syrup is hot, pour evenly over the cereal, use a wide spatula and fold gently to coat. If needed spread the mix out and bake at 250 F for 10 to 20 minutes, stirring once, to dry it out and separate clumps.

Praline Crunch Recipe Substitutions and Variations

Crispix (9 cups) → Mix 1:1 Rice Chex + Corn Chex to equal about 9 cups, or use 9 cups of plain puffed rice or corn cereal. Works the same for crunch, but flavor might be a bit blander.
Pecans (2 cups) → Substitute chopped walnuts or chopped almonds 1:1. For nut free use roasted sunflower seeds or pepitas same amount; they give crunch but a different, earthier taste.
Light corn syrup (1/2 cup) → Use Lyle’s golden syrup 1:1 for the closest texture. You can also use maple syrup or light honey 1:1 but the crunch may be softer and flavor will change.
Unsalted butter (1/2 cup) → Swap with salted butter 1:1 (skip any extra salt), or use solid coconut oil 1:1 or a stick-style vegan butter 1:1 for dairy free, its easy but expect a slight flavor change.

Pro Tips

– Toast the pecans first, let em cool, then chop. Toasting wakes up the nutty flavor and makes the whole batch taste way better, just watch them closely cause they burn fast.

– Be gentle when you stir the hot sauce into the cereal, dont smash it; use a big wide bowl and fold with a silicone spatula or wooden spoon so the pieces stay airy and crunchy.

– If the praline sauce starts to thicken before you pour it, warm it very briefly over low heat or stir in a teaspoon of extra corn syrup or butter to loosen it up, then pour right away so everything gets coated evenly.

– Cool completely on the baking sheets before you break it up, and sprinkle a little flaky sea salt on top while it cools for contrast, it makes the sweetness pop and keeps the clusters from tasting flat.

Praline Crunch Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Praline Crunch recipe that uses Crispix and pecans with a simple pantry-friendly technique to create a make-ahead snack ideal for parties or homemade gifts.

Servings

servings

Calories

404

kcal

Equipment: 1. Oven (preheat to 250°F)
2. Two large rimmed baking sheets plus parchment paper or silicone mats
3. Very large mixing bowl big enough to toss 9 cups of cereal
4. Medium saucepan for the caramel
5. Spatula and/or wooden spoon for stirring and folding (dont smash the cereal)
6. Measuring cups and spoons
7. Sharp knife and cutting board for chopping pecans
8. Oven mitts and a cooling rack or heatproof surface to let the clusters cool

Ingredients

9 cups Crispix cereal (about 1 12 oz box)
2 cups pecans chopped
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter (1 stick)
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Directions

Preheat oven to 250°F and line two large baking sheets with parchment paper or silicone mats.
Put 9 cups Crispix cereal (about one 12 oz box) and 2 cups chopped pecans into a very large bowl so theres room to toss.
In a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup light corn syrup and 1/2 cup unsalted butter (1 stick). Cook over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Let it boil, stirring, for 1 to 2 minutes until shiny and bubbly.
Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. It will foam up a bit, dont freak out, thats normal.
Immediately pour the hot praline sauce over the cereal and pecans and stir gently with a spatula or wooden spoon to coat everything evenly. Try not to smash the cereal.
Spread the coated mixture onto the prepared baking sheets in an even single layer.
Bake at 250°F for 45 to 60 minutes, stirring and turning every 15 minutes so it crisps evenly and doesnt burn. The mixture should dry out and get crunchy.
Let the Praline Crunch cool completely on the sheets, then break into clusters or bite sized pieces.
Store in an airtight container at room temperature for up to 2 weeks, or gift in jars for parties.
Tip: if the caramel starts to thicken before you pour, warm it briefly over low heat; for extra nutty flavor toast the pecans a few minutes in the oven before chopping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.