Go Back

Praline Crunch

A salty, sweet, buttery snack mix that's addictive and perfect for movie nights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Snack Mix Base
  • 8 cups Rice or corn cereal squares (like Chex)
  • 2 cups Pretzels, broken up
  • 2 cups Pecans, roughly chopped (toasted if desired) Toasting enhances flavor.
Caramel Coating
  • 1 cup Brown sugar, packed
  • 1 cup Unsalted butter
  • 1/3 cup Light corn syrup Helps coating set shiny and crisp.
  • 1 tablespoon Vanilla extract
  • 1/2 teaspoon Baking soda Helps the coating cling.
  • 1/2 teaspoon Fine sea salt Sprinkle more to taste.
Optional Mix-ins
  • Candy-coated chocolates, toasted coconut, or mini marshmallows Stir in after baking if using.

Method
 

Preparation
  1. Preheat the oven to 300°F and line a large rimmed baking sheet with parchment. Lightly spray the parchment.
  2. In a huge bowl, combine the cereal squares, pretzels, and pecans. Set aside.
Cooking the Caramel
  1. Add brown sugar, butter, and corn syrup to a medium saucepan. Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves. Let bubble for 3 minutes while stirring often.
  2. Remove from heat and stir in vanilla and baking soda. Expect some foaming.
Combining and Baking
  1. Pour the hot caramel mixture over the cereal mixture. Use a spatula to fold and toss until everything is glossy.
  2. Spread the mixture on the baking sheet. Bake for 25 to 30 minutes, stirring halfway through.
Cooling and Finishing
  1. Let it cool completely on the pan, then break into clusters. Optionally sprinkle with salt.
  2. If using optional mix-ins, fold them in once cool.

Notes

Store in an airtight container for up to 1 week or freeze for up to 2 months. To restore crunch, bake at 250°F for 5 to 7 minutes.