Praline Crunch

OHH yes 😄🔥 Praline Crunch is dangerously snackable—sweet, buttery, crunchy, and very Southern.

This is the classic corn cereal + pecans praline-style bake (perfect for holidays… or “oops I ate half the pan”).

Praline Crunch

Makes: ~8 cups
Time: 30–35 minutes

Ingredients

• 6 cups corn cereal (Cornflakes or Crispix)

• 2 cups pecan halves

• ½ cup unsalted butter

• 1 cup brown sugar (light or dark)

• ¼ cup corn syrup (or honey)

• 1 tsp vanilla extract

• ½ tsp baking soda

• Pinch of salt

Instructions

1. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment.

2. Combine dry:
   In a big bowl, gently mix cereal and pecans.

3. Make praline sauce:
   In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil and cook 2 minutes, stirring constantly.

4. Finish sauce:
   Remove from heat. Stir in vanilla, then quickly stir in baking soda (it’ll foam—this is good).

5. Coat:
   Pour sauce over cereal mixture and gently toss until evenly coated.

6. Bake:
   Spread on baking sheet. Bake 30 minutes, stirring every 10 minutes.

7. Cool:
   Let cool completely—it crisps up as it cools. Break into clusters.

Variations (Highly Recommended)

• Extra Southern: Add a sprinkle of cinnamon

• Spicy-sweet: Tiny pinch of cayenne

• Nut swap: Walnuts or almonds work great

• Chocolate drizzle: Once cooled 😍

• Holiday mix: Add pretzels or Cheerios

Storage

• Airtight container

• Keeps up to 1 week (if it lasts that long)

If you want, I can also give you:

• Microwave version

• No corn syrup version

• Gift-jar instructions

• Or a butter pecan ultra-rich version