Ingredients
– 8 cups Crispix cereal
– 2 cups pecan halves (salted recommended)
– ½ cup brown sugar, packed
– ½ cup corn syrup
– ½ cup butter
– 1 tsp vanilla extract
– ½ tsp baking soda
Instructions
1. Preheat the oven to 250°F.
2. In a large bowl, combine the Crispix cereal and pecan halves.
3. In a large saucepan over medium-high heat, combine the brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in the vanilla extract and baking soda. Pour the caramel mixture over the cereal and pecans, tossing to coat evenly.
4. Transfer the coated cereal mixture into a 9×13-inch baking pan. Bake for 1 hour, stirring every 20 minutes to ensure even baking.
5. Once baked, pour the Praline Crunch onto wax or parchment paper to cool. Break into pieces and enjoy!
Enjoy!
