Praline Crunch Recipe

Save this recipe on:

Golden, glossy, and utterly addictive—this Praline Crunch recipe delivers the perfect combination of buttery caramel and toasted nutty crunch. With its glossy sugar coating and toasted aroma, it’s hard to stop at just one handful. Whether you’re planning a festive gathering or need a snack to gift in cellophane bags, this crunchy delight wins hearts fast.

The key lies in the slow oven baking, which turns the syrup-coated nuts and crispy cereal clusters into an irresistible snack mix. Sweet, crunchy, and toasty in every bite, Praline Crunch straddles the line between snack and dessert, making it perfect for parties, road trips, or afternoon pick-me-ups.

---

Ingredients for this Praline Crunch Recipe

• 8 cups corn or rice cereal squares (like Chex)
• 2 cups pecan halves (or walnut halves)
• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup light corn syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Optional: pinch of salt, cinnamon, or cayenne pepper for twist

---

Step 1: Preheat and Prep

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or foil and lightly grease it. Pour the cereal and pecans into a large mixing bowl.

Step 2: Make the Caramel Syrup

In a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir continuously until the mixture begins to boil. Let it bubble for 1-2 minutes without stirring. Remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam slightly—that’s what you want.

Step 3: Coat and Toss

Pour the hot caramel mixture over the cereal and pecans. Use a spatula to gently toss and coat everything evenly. Take your time to distribute the syrup through the mixture.

Step 4: Bake Low and Slow

Spread the coated mixture onto the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes to prevent clumping and ensure even coating.

Step 5: Cool and Crunch

Once the praline crunch is golden and crisp, remove from the oven and let it cool completely. It will continue to harden as it cools. Once cooled, break into clusters and serve or store.

---

Frequently Asked Questions

What cereal works best for Praline Crunch?

Corn or rice squares like Chex are ideal because they hold their shape and have a light crunch that pairs perfectly with caramel.

Can I substitute the pecans?

Absolutely. Walnuts, almonds, or a mix of your favorite nuts will all work well. Just aim for roughly the same quantity.

Is it okay to use margarine instead of butter?

Yes, but butter gives a richer flavor. If you choose margarine, go for a stick variety rather than spreadable.

Why is my Praline Crunch sticky and not crunchy?

It may not have baked long enough or cooled fully. Bake the full hour and stir well every 15 minutes for even drying.

How do I add extra flavor to the recipe?

Try a dash of cinnamon, nutmeg, or cayenne in the caramel syrup. Even a splash of bourbon or maple extract can create unique variations.

Can I double the batch?

You can! Just make sure to use two baking sheets and rotate them in the oven for even cooking.

---

Print

Save this recipe on: