This praline cereal crunch is a great addition to any Christmas dessert bar. It also works great to give as a gift too! Pecan fans will go crazy for this.
The base of this sweet snack is Crispix cereal and pecan halves. I love the Crispix cereal option because one side made of corn and the other side is made of rice. The cereal is light but also crispy.
The Crispix and pecans all get covered in a sweet caramel coating. The coating is made with brown sugar, butter, and corn syrup. These 3 ingredients are microwave until boiling. Then you add in baking soda and stir. This makes the coating puff up. Last, you mix in a little vanilla. Now, it’s time to coat the Crispix and pecans.
Once you get it all evenly coated with the sugary sweet mixture, you bake it in a 250 degree oven for 45 minutes. You give this praline cereal crunch all a stir every 15 minutes. This helps to ensure the cereal and pecans are well coated and make the sugary coating nice a crunchy. Stop by tomorrow, I’ll be sharing a savory cereal snack mix.Print
- 8 cups Crispix cereal
- 2 cups pecan halves
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 cup butter, cubed
- 1 tsp vanilla
- 1/2 tsp baking soda
- Preheat oven to 250 degrees. On a 18 by 13 inch sheet pan, combine cereal and pecans; set aside.
- In a microwave-safe bowl, add the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in baking soda. This mixture should puff once the baking soda is added. If it doesn’t place back in the microwave for 20 seconds. Remove and stir and it should be puffy. Mix in the vanilla.
- Pour over cereal mixture; stir to coat evenly. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Turn onto waxed paper to cool. Break into bite-size pieces. Makes 10 cups.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Recipe is adapted from Taste of Home.