Praline Crunch Caramel Cereal (Print Version)
Caramel-coated cereal and pecans baked to a golden crunch with hints of vanilla for a sweet, nutty snack.
# Ingredients:
→ Base Ingredients
01 -
800 g Crispix cereal
02 -
200 g pecan halves
→ Caramel Mixture
03 -
115 g unsalted butter
04 -
110 g packed brown sugar
05 -
120 ml light corn syrup
06 -
5 ml vanilla extract
07 -
2.5 ml baking soda
# Instructions:
01 -
Preheat oven to 120°C (250°F). Line a large baking tray with parchment paper.
02 -
Place Crispix cereal and pecan halves into a large mixing bowl and set aside.
03 -
Melt unsalted butter in a medium saucepan over medium heat. Add brown sugar and corn syrup, stirring until smooth. Bring mixture to a boil while stirring continuously.
04 -
Boil the mixture for 1 minute. Remove pan from heat and immediately incorporate vanilla extract and baking soda, stirring briskly until foam develops.
05 -
Pour hot foaming caramel over the cereal and pecans. Gently but thoroughly toss until all pieces are fully coated.
06 -
Distribute the coated mixture evenly in a single layer on the prepared baking tray. Bake for 60 minutes, ensuring to stir the mixture every 15 minutes for even caramelization and crunch.
# Notes:
01 -
Allow the clusters to cool completely before breaking apart for the crispest texture.