Praline Crunch
Ingredients:
8 cups crispy corn cereal squares (like Chex)
2 cups pecan halves
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Directions:
Preheat Oven: Preheat your oven to 250°F (120°C). Grease or line a large baking sheet with parchment paper.
Prepare Mix: In a large bowl, combine the cereal squares and pecan halves.
Make Caramel Coating: In a saucepan over medium heat, melt butter. Add brown sugar and corn syrup, stirring constantly until the mixture comes to a boil. Let it simmer for 2 minutes, then remove from heat. Stir in vanilla and baking soda, which will make the mixture bubbly and easier to coat.
Coat & Bake: Pour the caramel mixture over the cereal and pecans, stirring until well coated. Spread evenly on the prepared baking sheet.
Bake & Cool: Bake for 1 hour, stirring every 15 minutes for even coating. Remove from oven, let cool completely, then break into pieces.
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 210 per serving | Servings: 10