Warning: this Praline Pecan Crunch is dangerously addictive. It’s the perfect combination of sweet, salty, and crunchy, all wrapped in a rich, buttery, toffee-like coating.
This recipe takes simple Crispix cereal and toasted pecans and turns them into a “can’t-stop-eating” snack that’s perfect for parties, holiday gifts, or just a movie night at home. The magic happens when you make the praline syrup—the baking soda reacts with the hot sugar to create a light, airy, and crisp coating that shatters with every bite.
It’s easy to make a big batch, but we guarantee it won’t last long!
🍯 Ingredients
- 8 cups Crispix cereal (or Rice/Corn Chex)
- 2 cups pecan halves (salted preferred)
- ½ cup packed brown sugar
- ½ cup light corn syrup
- ½ cup butter (1 stick)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
🧑🍳 Instructions
1. Preheat Oven & Prep
Preheat your oven to 250°F (120°C). Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat.
2. Mix Cereal and Pecans
In an extra-large, heatproof bowl, combine the Crispix cereal and pecan halves. Set it aside.
3. Make Praline Syrup
- In a medium saucepan, combine the brown sugar, light corn syrup, and butter.
- Bring the mixture to a boil over medium heat, stirring constantly just until the butter melts and the sugar is dissolved.
- Once it reaches a full, rolling boil, stop stirring and let it boil for exactly 3 minutes.
4. Add Vanilla and Baking Soda
- Remove the saucepan from the heat.
- Carefully stir in the vanilla extract, followed by the baking soda.
- The mixture will foam up and become light in color — this is normal and what creates the “crunch”!
5. Coat Cereal Mixture
- Immediately pour the hot, foamy syrup all over the cereal and pecan mixture in the large bowl.
- Using a large spatula, gently stir and fold the mixture until everything is evenly coated. Work quickly before the syrup hardens.
6. Bake the Crunch
- Spread the coated mixture in a single layer on your prepared baking sheet.
- Bake at 250°F (120°C) for 1 hour.
- Important: Stir the mixture gently every 15 minutes during baking. This breaks up any large clumps and ensures every piece gets crispy and evenly coated.
7. Cool and Serve
- Remove the baking sheet from the oven. The crunch will still feel slightly sticky but will harden as it cools.
- Let it cool completely on the baking sheet. Once cooled, break it apart into clusters.
- Store in an airtight container at room temperature for up to a week.
💡 Tips for Success
- Work Fast: Once the baking soda hits the hot syrup, it hardens quickly. Have your cereal and pecans ready in their bowl before you start making the syrup.
- Stirring is Key: Don’t skip stirring every 15 minutes during baking. This is the secret to a perfectly crisp, non-soggy, evenly-coated snack mix.
- Easy Cleanup: Use parchment paper! The hardened praline syrup can be difficult to clean, and parchment makes it effortless.
- Storage: Make sure it’s completely cool before storing it in an airtight container, otherwise, the steam will make it soggy.