If you love the irresistible combination of caramelized sweetness and nutty crunch, Praline Crunch is the perfect treat for you. This addictive Southern snack combines crispy corn cereal, buttery praline coating, and toasted pecans for a flavor and texture that’s impossible to resist. It’s sweet, crunchy, and just slightly salty—everything you want in a snack that’s great for holidays, parties, or cozy nights in. The first time I made this, I couldn’t believe how simple it was; a handful of pantry ingredients and about an hour later, I had a big batch of golden, crunchy perfection. Whether you serve it in a bowl for guests or package it as homemade gifts, Praline Crunch will always steal the show.
Why You’ll Love This Recipe
This Praline Crunch recipe brings together simplicity and indulgence. It’s quick to prepare, perfect for make-ahead snacking, and stores beautifully for days. The buttery caramel glaze coats each cereal piece evenly, while pecans add a luxurious texture and deep nutty flavor. It’s sweet but not overwhelming, with that perfect crisp bite that keeps you coming back for more. Plus, it’s versatile—you can swap nuts, add spices, or drizzle chocolate over it for your own personal twist.
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Praline Crunch – A Sweet, Buttery, Southern Delight
- Total Time: 1 hr 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Praline Crunch is an irresistibly sweet and buttery snack mix made with crispy cereal coated in a brown sugar and pecan praline glaze. It’s crunchy, caramelized, and addictive — perfect for holiday gifts, parties, or snacking any time of year.
Ingredients
- 8 cups Crispix cereal (or a mix of Corn Chex and Rice Chex)
- 2 cups pecan halves
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250°F (120°C). Lightly grease a large roasting pan or line a baking sheet with parchment paper.
- In a large bowl, combine cereal and pecans. Set aside.
- In a medium saucepan over medium heat, melt butter, brown sugar, and corn syrup together, stirring constantly until smooth and bubbling (about 4 minutes).
- Remove from heat and stir in baking soda, salt, and vanilla extract. The mixture will foam slightly — stir quickly to combine.
- Immediately pour the caramel mixture over the cereal and pecans. Stir gently to coat evenly.
- Spread mixture evenly in the prepared pan and bake for 1 hour, stirring every 15 minutes for even coating.
- Remove from oven and spread onto parchment paper to cool completely. Break into pieces once cooled.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Add mini pretzels or popcorn for a sweet-and-salty twist.
- To make it festive, stir in M&Ms or candy-coated chocolates after cooling.
- This recipe makes a great edible holiday gift — package in jars or tins.
- Prep Time: 10 mins
- Cook Time: 1 hr
- Category: Snack
- Method: Baked
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Corn Cereal (like Crispix or Chex): The crispy base that soaks up the buttery praline coating while staying crunchy.
Pecans: Add rich, nutty depth and the signature flavor of classic Southern pralines. Lightly toasting them enhances their aroma and crunch.
Butter: The key to that luscious praline coating—melted butter gives richness and helps caramelize the sugar.
Brown Sugar: Brings sweetness and that signature caramel flavor when combined with butter.
Light Corn Syrup: Helps bind the mixture and gives the coating its smooth, glossy texture.
Vanilla Extract: Adds warmth and depth, balancing the sweetness of the praline coating.
Baking Soda: A small amount aerates the praline mixture, giving it that light, crisp texture after baking.
Salt: A pinch of salt intensifies the sweetness and balances the flavors perfectly.
I’ve also made this with half pecans and half almonds for variety—it turned out fantastic and added a nice contrast of flavors.
Directions
- Preheat Oven: Set your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Combine Cereal and Nuts: In a large mixing bowl, add the cereal and pecans. Toss to distribute evenly.
- Prepare Praline Mixture: In a saucepan over medium heat, melt butter, brown sugar, and corn syrup together. Stir constantly until smooth and bubbling.
- Add Flavor: Remove from heat and stir in vanilla and baking soda. The mixture will foam slightly—this is what helps the coating crisp up.
- Coat the Mixture: Pour the hot praline syrup over the cereal and pecans, stirring gently until everything is evenly coated.
- Bake: Spread the mixture onto the prepared baking sheet in an even layer. Bake for 1 hour, stirring every 15 minutes to ensure even coverage.
- Cool and Break Apart: Remove from the oven and let it cool completely before breaking into clusters. Store in an airtight container.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 10 cups of Praline Crunch.
Preparation time: 15 minutes
Baking time: 1 hour
Cooling time: 15 minutes
Total time: Around 1 hour 30 minutes
Storage/reheating
Store in an airtight container at room temperature for up to 2 weeks. To refresh the crunch, bake for 10 minutes at 250°F (120°C) before serving. It also freezes well—simply thaw at room temperature for a few hours.
Variations and Customizations
Chocolate Drizzle
Drizzle melted dark or white chocolate over the cooled Praline Crunch for an extra indulgent twist.
Spiced Pecan Crunch
Add a touch of cinnamon or cayenne pepper to the praline mixture for a warm or spicy kick.
Maple Praline Version
Replace corn syrup with maple syrup for a deeper, richer flavor.
Coconut Crunch
Mix in shredded coconut before baking for a tropical note.
Nut-Free Option
Swap pecans for sunflower or pumpkin seeds for a safe, nut-free alternative.
Bourbon Infusion
Add a tablespoon of bourbon to the praline mixture for a sophisticated, Southern-inspired flavor.
Caramel Apple Crunch
Add dried apple pieces to the mixture before baking for a fall-inspired treat.
Peanut Butter Swirl
Mix a spoonful of peanut butter into the praline syrup for a creamy, nutty variation.
Holiday Mix
Add red and green candy-coated chocolates after cooling for a festive holiday snack.
Sea Salt Finish
Sprinkle flaky sea salt on top after baking for that perfect sweet-salty balance.
FAQs
1. Can I use a different type of cereal?
Yes, Chex, Crispix, or even corn flakes work well—just choose a sturdy cereal.
2. Can I skip the pecans?
Absolutely! It will still taste great, or you can replace them with almonds or cashews.
3. How do I keep Praline Crunch crisp?
Store in an airtight container and avoid humidity—it stays crisp for up to two weeks.
4. Can I double the recipe?
Yes, just use two baking sheets and rotate them halfway through baking.
5. What’s the purpose of baking soda?
It lightens the praline coating, making the texture crisp and airy.
6. Can I make this in the microwave?
Some versions allow it, but oven-baking gives the best texture and even coating.
7. How long does it take to cool?
About 15 minutes at room temperature—make sure it’s fully cooled before storing.
8. Can I make it less sweet?
Use slightly less brown sugar or balance with a pinch more salt.
9. Is this gluten-free?
Yes, if you use gluten-free cereal and check your ingredients.
10. Can I use honey instead of corn syrup?
You can, but the texture may be stickier and less crisp.
Conclusion
Praline Crunch is the kind of treat that perfectly captures the spirit of homemade Southern sweets—simple ingredients, buttery richness, and irresistible crunch. It’s an easy recipe that delivers big flavor, ideal for gift-giving or snacking any time of year. Whether you’re enjoying it during the holidays or packing it for a picnic, this golden, nutty delight will always bring smiles. Once you try it, you’ll find yourself making batch after batch—it’s that good.