Praline Crunch Recipe

Praline Crunch is one of those dangerously addictive treats I find myself making over and over again. It’s a sweet, buttery, and crunchy snack made with cereal, pecans, and a rich praline coating that bakes into golden perfection. Whether I’m making it for the holidays, game day, or just to have something sweet to munch on, it disappears fast.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to throw together with just a few pantry staples. The praline coating turns simple cereal and nuts into something truly special—sweet, caramelized, and crunchy with every bite. It’s perfect for gifting, snacking, or adding to party mixes. And since it bakes all in one pan, cleanup is a breeze.

ingredients

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

• Corn Chex cereal (or similar crisp rice/corn cereal)

• Golden Grahams cereal

• Pecan halves

• Brown sugar

• Corn syrup

• Unsalted butter

• Vanilla extract

• Baking soda

directions

1. I preheat the oven to 250°F (120°C) and lightly grease or line a large baking sheet with parchment paper.

2. In a large bowl, I combine the cereals and pecans and set it aside.

3. In a saucepan over medium heat, I melt the butter, then stir in brown sugar and corn syrup. I bring it to a boil and let it bubble for 2–3 minutes while stirring.

4. I remove it from the heat and quickly stir in vanilla and baking soda. The mixture will foam a little—that’s what makes it light and crunchy.

5. I immediately pour the hot mixture over the cereal and pecans and stir gently to coat everything evenly.

6. I spread the mixture on the prepared baking sheet and bake it for 1 hour, stirring every 15 minutes to keep it from clumping too much.

7. I let it cool completely, then break it into pieces and store in an airtight container.

Servings and timing

This recipe makes about 10–12 servings. It takes 10 minutes to prep, 1 hour to bake, and just a few minutes to cool.

Variations

• I add pretzels or popcorn for extra crunch and contrast.

• I sometimes toss in mini marshmallows or drizzle melted chocolate after baking.

• For a spicy-sweet version, I add a pinch of cayenne to the praline mixture.

• I swap pecans for almonds or walnuts depending on what I have.

• For a holiday twist, I sprinkle crushed peppermint or cinnamon sugar on top.

storage/reheating

I store Praline Crunch in an airtight container at room temperature for up to a week. It doesn’t need to be reheated—just enjoy it as is. If it starts to lose crunch, I spread it on a baking sheet and re-crisp it in the oven at 250°F for 10–15 minutes.

FAQs

Can I make this ahead of time?

Yes, I often make it a few days in advance. It keeps well and even tastes better after the flavors settle.

What’s the purpose of baking soda in this recipe?

The baking soda reacts with the sugar mixture to create air bubbles, making the coating lighter and crispier.

Can I use margarine instead of butter?

I prefer using real butter for the best flavor and texture, but margarine can work in a pinch.

Is this recipe gluten-free?

It can be, if I use certified gluten-free cereals. I always check the packaging to be sure.

Can I freeze Praline Crunch?

I don’t recommend freezing it, as the texture may suffer. It’s best enjoyed fresh or stored at room temperature.

Conclusion

Praline Crunch is the kind of sweet snack that everyone reaches for again and again. It’s simple, crunchy, buttery, and loaded with caramel flavor that I just can’t resist. Once I make a batch, it becomes nearly impossible to stop snacking on it—and I’m totally okay with that.