Praline Crunch Crispix Pecan (Print Version)
Crispix and pecans coated in rich caramel, baked for a sweet, crunchy treat everyone will love.
# Ingredients:
→ Main Ingredients
01 -
8 cups Crispix cereal
02 -
2 cups pecan halves
→ Caramel Coating
03 -
1/2 cup unsalted butter
04 -
1/2 cup packed brown sugar
05 -
1/2 cup light corn syrup
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon baking soda
# Instructions:
01 -
Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper for easy release.
02 -
In a spacious bowl, combine Crispix cereal and pecan halves. Set aside for coating.
03 -
In a medium saucepan over medium heat, melt unsalted butter. Stir in brown sugar and light corn syrup until thoroughly blended. Bring the mixture to a boil, stirring continuously.
04 -
Once boiling, allow the caramel to cook for 1 minute. Remove from heat and incorporate vanilla extract and baking soda; mixture will foam upon mixing.
05 -
Immediately pour the foaming caramel sauce over the cereal and pecans, stirring gently but quickly to ensure even coverage.
06 -
Spread mixture evenly on the prepared baking sheet. Bake for 1 hour, stirring thoroughly every 15 minutes for uniform toasting and coating.
07 -
Transfer pan to a wire rack and let cool completely. Once cooled and crisp, break into clusters and place in an airtight container.
# Notes:
01 -
For optimal texture, make sure cereal is coated promptly before the caramel thickens.