Praline Crunch Caramel Cereal with Pecans and Vanilla (Print version)

Crispy cereal and pecans coated in buttery vanilla caramel, then baked low until crunchy and golden.

# Ingredients:

For the cereal mix

01 - 8 cups (about 240 g) Crispix, Corn Chex, or Rice Chex cereal

02 - 2 cups (220 g) pecan halves

For the vanilla caramel

03 - 1 cup (200 g) packed light brown sugar

04 - 1/2 cup (160 g) light corn syrup

05 - 1/2 cup (113 g) unsalted butter

06 - 1/2 teaspoon fine salt

07 - 1 teaspoon vanilla extract

08 - 1/2 teaspoon baking soda

# Instructions:

01 - Preheat the oven to 250 F. Line two rimmed baking sheets with parchment paper or lightly grease them.

02 - Add the cereal and pecan halves to a very large heatproof bowl. Toss gently so the nuts are evenly mixed through the cereal.

03 - In a medium saucepan, combine brown sugar, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring often, then boil for 2 minutes until smooth and glossy.

04 - Remove the pan from the heat. Stir in the vanilla, then stir in the baking soda. The mixture will bubble and lighten.

05 - Immediately pour the hot caramel over the cereal and pecans. Fold with a silicone spatula until the pieces are evenly coated.

06 - Divide the mixture between the prepared baking sheets. Bake for 45 minutes, stirring every 15 minutes, until the coating looks dry and shiny.

07 - Spread the hot mix into an even layer and cool completely on the pans. Break into clusters and store in an airtight container at room temperature.

# Good to know:

01 - Cool completely before storing so the caramel coating stays crisp.

02 - For a salty finish, sprinkle flaky salt over the hot mix right after baking.

03 - Makes about 12 cups, or 16 snack-size servings.

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