Praline Crunch is the nostalgic treat that packed with crunchy pecans, crispy rice cereal, and a luscious caramel coating.
Whether for an afternoon snack or a holiday gift, praline crunch is a simple, irresistible delight!
Ingredients
- 1 cup pecans, chopped
- 1 cup sugar
- ½ cup unsalted butter
- ¼ cup light corn syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 3 cups rice cereal (like Rice Krispies)
Instructions
Step 1: Line a baking sheet with parchment paper. Set aside.
Step 2: Toast pecans in a skillet over medium heat for 5 minutes until fragrant. Set aside.
Step 3: In a saucepan, combine sugar, butter, corn syrup, and salt.
Cook over medium heat, stirring constantly, until it boils. Boil for 3-4 minutes without stirring, until golden.
Step 4: Remove from heat and quickly stir in vanilla and baking soda.
Be careful; the mixture will bubble up.
Step 5: In a large bowl, mix rice cereal and pecans. Pour hot caramel over and stir quickly to coat.
Step 6: Spread mixture onto the lined baking sheet.
Cool for 30 minutes, then break into pieces and store in an airtight container.
Frequently Asked Questions (FAQs)
1. Can I use dark corn syrup instead of light?
Yes, but it will result in a richer, slightly deeper flavor.
2. How do I keep praline crunch crispy?
Store it in an airtight container at room temperature to maintain its crunch.
3. Can I use a different type of nut?
Absolutely! Almonds, walnuts, or cashews are great substitutes.
4. How long does praline crunch last?
It stays fresh for up to a week if stored properly.
5. Can I make praline crunch ahead of time?
Yes! Prepare it up to a week in advance and store in an airtight container for the best texture.
Praline Crunch
Ingredients
- 1 cup pecans chopped
- 1 cup sugar
- ½ cup unsalted butter
- ¼ cup light corn syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 3 cups rice cereal like Rice Krispies
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Toast pecans in a skillet over medium heat for 5 minutes until fragrant. Set aside.
- In a saucepan, combine sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until it boils. Boil for 3-4 minutes without stirring, until golden.
- Remove from heat and quickly stir in vanilla and baking soda. Be careful; the mixture will bubble up.
- In a large bowl, mix rice cereal and pecans. Pour hot caramel over and stir quickly to coat.
- Spread mixture onto the lined baking sheet. Cool for 30 minutes, then break into pieces and store in an airtight container.
