Praline Crunch Recipe

Praline Crunch is a sweet, crunchy snack mix made with crispy cereal, pecans, and a buttery praline glaze that’s baked to golden perfection. It’s addictively good—rich, nutty, and full of caramelized flavor with every bite. I love making this for holiday treats, parties, or whenever I want something sweet and crunchy to munch on.

Why You’ll Love This Recipe

I love this recipe because it’s so easy to make and dangerously delicious. The buttery brown sugar coating gives it that signature praline flavor, and it clings beautifully to the cereal and pecans. It’s perfect for gift-giving, potlucks, or snacking straight from the container. I also like that it stores well and stays crisp for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crisp corn or rice cereal squares (like Corn Chex)

• Pecan halves

• Light brown sugar

• Unsalted butter

• Light corn syrup

• Vanilla extract

• Baking soda

Directions

1. I preheat the oven to 250°F and line a large baking sheet with parchment paper.

2. In a large mixing bowl, I combine the cereal and pecans.

3. In a saucepan over medium heat, I melt the butter, then stir in the brown sugar and corn syrup. I bring it to a boil and let it simmer for about 3 minutes, stirring constantly.

4. I remove it from heat and stir in the vanilla extract and baking soda—it will foam up slightly.

5. I pour the hot praline mixture over the cereal and pecans, stirring quickly to coat everything evenly.

6. I spread the mixture onto the prepared baking sheet in an even layer.

7. I bake it for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.

8. I let it cool completely before breaking it into pieces and storing.

Servings and timing

This recipe makes about 8 to 10 servings. It takes around 10 minutes to prep, 45 minutes to bake, and 15 minutes to cool—so I have it ready in about 1 hour and 10 minutes.

Variations

• I sometimes add pretzels or mini marshmallows to the mix before coating.

• For a spiced version, I mix cinnamon or pumpkin pie spice into the glaze.

• I drizzle melted chocolate over the cooled crunch for an extra indulgent touch.

• Swapping pecans for almonds or walnuts works just as well.

• I’ve made a peanut butter version by stirring in a couple of tablespoons of peanut butter to the glaze.

Storage/Reheating

I store Praline Crunch in an airtight container at room temperature for up to 1 week. It stays crisp and flavorful. I don’t recommend refrigerating or freezing it, as it can affect the texture. If it softens, I re-crisp it in the oven at 250°F for about 10 minutes.

FAQs

Can I use dark corn syrup instead of light?

Yes, I’ve used dark corn syrup for a deeper, molasses-like flavor. It’s slightly richer but still delicious.

Can I make this nut-free?

Yes, I leave out the pecans and just use more cereal, or I substitute with sunflower seeds or pumpkin seeds for crunch.

How do I keep it from getting sticky?

I bake it low and slow, stirring regularly, and let it cool completely before storing to ensure the coating sets properly.

Can I double the recipe?

Absolutely. I just make sure to use two baking sheets so it all cooks evenly.

What’s the best way to gift this?

I pack it in clear treat bags or small tins with a ribbon. It makes a great homemade gift that’s easy to share.

Conclusion

Praline Crunch is one of those irresistible snacks that’s just as perfect for a party as it is for an afternoon pick-me-up. I love how simple it is to make and how that rich, buttery coating transforms ordinary cereal into something truly special. Once I start snacking on it, it’s hard to stop—and that’s exactly how I know it’s a keeper.