Disgustingly Addictive 7-Ingredient Praline Crunch

Name: Disgustingly Addictive 7-Ingredient Praline Crunch
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: Rice or Corn Cereal (like Chex); Pecans (whole or halved); Unsalted Butter; Brown Sugar; Light Corn Syrup; Vanilla Extract; Baking Soda

by Jannet Lisa

4 de July de 2025

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Praline Crunch is one of those treats that’s pure comfort food. I remember my grandma making a big batch every Christmas—the whole house would smell like toasted pecans and sweet caramel! Her secret was always a dash of extra vanilla, which I’ve definitely adopted. This isn’t just a snack; it’s a crunchy, sweet memory in every bite. It’s so easy to whip up a batch of this easy homemade praline crunch for holiday gifts, or frankly, just because! The combination of the buttery caramel, crunchy cereal, and nutty pecans is seriously addictive. Trust me, you won’t be able to stop at just one handful. Let’s get cooking.

Why You’ll Love This Praline Crunch

It’s seriously addictive – that sweet and salty combo gets me every time!
Prep time is minimal; you’ll be enjoying this crunchy snack in under an hour and a half.
It’s a crowd-pleaser! Perfect for parties, game nights, or just a cozy night in.
You probably already have most of the ingredients in your pantry.
It makes a fantastic homemade gift – everyone loves a sweet treat!
The texture is unreal. That satisfying crunch is just *chef’s kiss*.
It’s easily customizable! Add your favorite nuts or spices to make it your own.

Ingredients for Praline Crunch

6 cups Rice or Corn Cereal: I usually go for Rice Chex for that perfect airy crunch, but Corn Chex works great too!
1 cup Pecans: Use whole or halved pecans, roughly chopped. Trust me, toasting them lightly beforehand really brings out their nutty flavor!
1/2 cup Unsalted Butter: This is the base of our luscious caramel. Make sure it’s unsalted so you can control the sweetness.
1 cup packed Brown Sugar: Light or dark brown sugar works, but I prefer dark for a richer, molasses-like flavor.
1/4 cup Light Corn Syrup: This keeps the caramel smooth and prevents it from crystallizing.
1 tsp Vanilla Extract: A good quality vanilla extract is key! It adds a warm, comforting aroma and enhances all the other flavors.
1/2 tsp Baking Soda: This might seem like a small thing, but it creates tiny air bubbles, giving the caramel a lighter, almost sponge-like texture.

How to Make Praline Crunch: Step-by-Step

Step 1: Preheat your oven to 250°F (120°C). This low temperature is key for slowly toasting the cereal and nuts to golden perfection without burning. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
Step 2: In a large bowl, gently combine the cereal and pecans. Be careful not to crush the cereal – we want to keep those crunchy pieces intact! Set aside.
Step 3: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and corn syrup. Bring the mixture to a simmer, stirring constantly until the sugar is completely dissolved. This usually takes about 3-4 minutes. Keep an eye on it, you don’t want it to burn.
Step 4: Remove the saucepan from the heat. Quickly stir in the vanilla extract and baking soda. Be careful, the mixture will foam up a bit! This is the baking soda reacting with the other ingredients, creating that light, airy texture.
Step 5: Pour the caramel mixture over the cereal and pecans. Gently stir to coat everything evenly, making sure every piece gets a good coating of that delicious caramel.
Step 6: Spread the coated cereal mixture in an even layer on the prepared baking sheet.
Step 7: Bake for 1 hour, stirring every 15 minutes. This ensures even toasting and prevents any burning. The
this …
praline crunch should be a beautiful golden brown and smell absolutely amazing!
Step 8: Remove from the oven and let the praline crunch cool completely on the baking sheet. As it cools, the caramel will harden and create that irresistible crunch.
Step 9: Once completely cool, break the praline crunch into bite-sized pieces. Store in an airtight container to maintain its crispness. Enjoy!

Pro Tips for the Best Praline Crunch

Want to take your praline crunch to the next level? These little tricks make all the difference! Trust me, I’ve made enough batches of this to know what works. The key is balancing that sweet, buttery flavor with the perfect level of crunch. A little attention to detail goes a long way in achieving that perfect homemade praline cereal snack.

What’s the secret to perfect Praline Crunch?

It’s all about the bake time! Don’t be tempted to crank up the heat. That low and slow bake is essential for getting that deep caramel flavor and crispy texture without burning. Stirring every 15 minutes is also key for even toasting.

Can I make Praline Crunch ahead of time?

Absolutely! In fact, I often do. Just let it cool completely, break it into pieces, and store it in an airtight container. It stays perfectly crunchy for days – though it rarely lasts that long in my house!

How do I avoid common mistakes with Praline Crunch?

The biggest pitfall is burning the caramel. Keep a close eye on it while it’s simmering, and don’t walk away! Also, make sure you stir the cereal and pecans gently when coating them with the caramel to avoid crushing the cereal.

Best Ways to Serve Your Homemade Praline Crunch

This isn’t just a snack; it’s a versatile treat! I love serving this praline cereal mix in so many ways. For a simple yet elegant presentation, pile it high in a pretty bowl for guests to munch on. It’s amazing alongside a cup of hot coffee or tea in the afternoon. Trust me; the buttery caramel notes complement the warmth perfectly. You can also sprinkle it over vanilla ice cream for an extra special dessert. Or, if you’re feeling fancy, package it in small cellophane bags tied with ribbon for a delightful homemade gift. It’s always a hit!

Nutrition Facts for Praline Crunch

Here’s a quick look at the estimated nutrition information per serving (about 1/2 cup) of this sweet treat. Keep in mind that these values are approximate and can vary based on the specific ingredients you use, but they should give you a good general idea:

Calories: 200
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Sugar: 20g
Protein: 2g
Cholesterol: 20mg
Sodium: 50mg

This is an estimate and may vary depending on ingredients used.

How to Store and Reheat Praline Crunch

Proper storage is key to keeping your praline crunch irresistibly crunchy! Once completely cooled, transfer it to an airtight container. I usually use a resealable plastic bag or a Tupperware container. Stored at room temperature, it will stay fresh and crunchy for up to a week – if it lasts that long! I don’t recommend refrigerating it, as the moisture can make it lose its crispness. While freezing isn’t ideal, you *can* freeze it for up to a month. Just thaw it at room temperature, and it’ll still be tasty, though maybe not quite as perfectly crisp as the original. Reheating isn’t really necessary, as this treat is best enjoyed at room temperature, but if you *must*, a few seconds in the microwave will soften it up slightly.

Frequently Asked Questions About Praline Crunch

Can I use different types of cereal in this recipe?

Absolutely! While I love the classic crunch of Rice Chex, you can definitely experiment with other cereals. Corn Chex, Crispix, or even a mix of different cereals can work well. Just make sure to choose a cereal that holds its shape well during baking and doesn’t get soggy easily. Wondering about using a flavored cereal? A touch of cinnamon or honey-flavored cereal could add a fun twist, but keep in mind it will alter the overall flavor profile.

What’s the best way to chop the pecans?

For this recipe, I prefer roughly chopped pecans. You can use a knife to chop them on a cutting board, or pulse them a few times in a food processor. Just be careful not to over-process them into a powder! If you’re short on time, you can also use pre-chopped pecans. Should you toast the pecans beforehand? Yes! Toasting the pecans (either in the oven or in a dry skillet) really brings out their nutty flavor and adds another layer of deliciousness to the praline crunch.

How do I prevent the caramel from burning?

Burning the caramel is a common concern, but it’s easily avoidable with a little care. Make sure to use medium heat and stir the mixture constantly while it’s simmering. This prevents the sugar from sticking to the bottom of the pan and burning. What if the caramel starts to crystallize? A little bit of corn syrup helps prevent crystallization, but if you notice any sugar crystals forming, add a tablespoon of water and continue stirring until they dissolve. And remember, patience is key! Don’t rush the process, or you risk burning the caramel.

Variations of Praline Crunch You Can Try

Vegan: Swap out the butter for coconut oil or a vegan butter substitute. Make sure to check that your cereal is also vegan-friendly!
Gluten-Free: Use a gluten-free cereal blend like Rice Chex and double-check all your other ingredients to ensure they’re certified gluten-free.
Chocolate Lover’s Crunch: Drizzle melted chocolate (milk, dark, or white – your choice!) over the cooled praline crunch before it fully sets. The chocolate adds an extra layer of indulgence that’s simply irresistible.
Spiced Praline: Add a pinch of cinnamon, nutmeg, or even a dash of cayenne pepper to the caramel mixture for a warm, spicy kick. It’s a fun twist that’s perfect for the holidays!

Disgustingly Addictive 7-Ingredient Praline Crunch

Author: Jannet Lisa
Total Time: 1 hour 15 minutes
Yield: About 8 servings
Diet: Vegetarian

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Description

Praline Crunch is a sweet and crunchy snack with cereal, pecans, and a caramel coating.

Instructions

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Combine cereal and pecans in a large bowl.
Melt butter in a saucepan. Stir in brown sugar and corn syrup. Simmer for 3-4 minutes.
Remove from heat. Stir in vanilla extract and baking soda.
Pour caramel over cereal and pecans. Stir to coat evenly.
Spread on the baking sheet. Bake for 1 hour, stirring every 15 minutes.
Cool completely. Break into pieces. Store in an airtight container.