Description
A sweet, buttery snack mix with crunchy cereal and roasted pecans coated in a praline-style glaze. Perfect for parties, holiday gifting, or whenever you need an irresistible treat!
Ingredients
- 6 cups Corn Chex cereal (or a mix of Chex and Crispix)
- 1 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or foil.
Mix the base: In a large bowl, combine cereal and pecans.
Make the praline coating:
In a saucepan over medium heat, melt butter.
Stir in brown sugar and corn syrup. Bring to a gentle boil, stirring constantly.
Boil for 2 minutes without stirring.
Remove from heat and quickly stir in baking soda and vanilla (it’ll foam a bit—this is normal!).
Coat the mix:
Immediately pour the hot mixture over cereal and nuts.
Toss gently to coat evenly.
Bake and stir:
Spread mixture onto the prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes for even crunch.
Cool & break:
Remove from oven, cool completely, and break into clusters.
Optional finishing touch: Sprinkle with a tiny bit of sea salt while still warm for sweet-salty magic.
Notes
- For extra depth, toast the pecans in the oven for 5–7 minutes at 350°F before adding to the mix.
- You can swap Corn Chex for Crispix, Rice Chex, or even popcorn.
- Store in an airtight container at room temperature for up to 1 week.
- Add-ins like M&M’s or white chocolate chips (after baking) can make it festive for different holidays.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Desserts
- Method: Baked, Stovetop
- Cuisine: American, Southern-inspired