Step-by-Step Instructions
1. Prep the Base
Preheat your oven to 250°F (120°C). Line a large roasting pan or two rimmed baking sheets with parchment paper for easy cleanup. Spread the cereal and pecans evenly across the pan.
2. Make the Caramel Coating
In a medium saucepan, combine the brown sugar, butter, corn syrup, and salt. Bring the mixture to a gentle boil over medium heat, stirring constantly until smooth and bubbling (about 4–5 minutes).
Remove from heat and stir in the baking soda. The mixture will foam slightly—this is what helps coat everything evenly.
3. Coat & Bake
Pour the hot caramel mixture over the cereal and pecans. Toss gently with a spatula until everything is evenly coated.
Bake for 1 hour, stirring every 15 minutes to keep the coating distributed and prevent clumping.
4. Cool & Break Apart
Remove from the oven and spread onto parchment paper to cool completely. Once cooled, break into bite-sized clusters.
Storage & Gifting
Praline Crunch keeps well in an airtight container for up to 2 weeks. For gifting, scoop into cellophane bags, tie with a ribbon, and you’ve got a homemade present that everyone will beg you to make again.
Tips & Variations
Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds.
Extra Flavor: Add a sprinkle of cinnamon or a drizzle of melted white chocolate after cooling.
Mix-In Fun: Toss in pretzels, dried cranberries, or coconut flakes before baking for variety.
Final Thoughts
Praline Crunch is one of those recipes that feels like more than the sum of its parts. With just a handful of pantry staples, you get a snack that’s elegant enough for a holiday party yet simple enough to whip up on a lazy weekend. Whether you’re a praline lover or just a fan of crunchy sweets, this recipe will quickly become a go-to favorite in your kitchen.
