Caramel Praline Cereal Pecans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups of crunchy corn or rice cereal, like Chex
02 -
1/2 tsp of baking soda
03 -
1 cup of tightly packed brown sugar
04 -
1/2 cup of unsalted butter
05 -
1 tsp of vanilla extract
06 -
1/4 cup of light corn syrup
07 -
2 cups of pecan halves
# Instructions:
01 -
Set your oven to 250°F (120°C). Cover a big baking sheet with a silicone mat or parchment paper.
02 -
Get a big bowl and toss in the cereal along with the pecans.
03 -
Pop some butter in a medium-sized pot and let it melt over medium heat. Mix in the brown sugar and corn syrup, then let it gently boil while stirring nonstop for about 3–4 minutes.
04 -
Take the pan off the heat. Stir in the vanilla and baking soda. Watch as it foams up a little bit!
05 -
Pour the caramel sauce right onto the cereal and pecans. Mix gently until it's all covered evenly.
06 -
Lay out the mixture flat on that lined baking sheet you prepped earlier.
07 -
Bake it for 1 hour, but make sure to take it out every 15 minutes to stir so it crisps up nicely.
08 -
Once it's out of the oven, let it cool down all the way on the baking sheet. Break it into chunks and store in a container with a lid.
# Notes:
01 -
Switch it up with some shredded coconut, pretzels, or almonds before adding the caramel.
02 -
Keep Praline Crunch in a closed container on the counter for 2 weeks, or freeze for up to 3 months.
03 -
Make sure you stir during baking. That’s how you get the perfect crispy texture.