Southern Pecan Praline Clusters (Print Version)
# Ingredients:
→ Cereal and Nuts
01 -
6 cups (approximately 180 g) crispy cereal, such as Crispix or Chex
02 -
2 cups (about 200 g) pecan halves
→ Praline Coating
03 -
1 cup (225 g) unsalted butter
04 -
1 cup (220 g) brown sugar, light or dark
05 -
120 ml light corn syrup
06 -
1 teaspoon (5 ml) vanilla extract
07 -
1/2 teaspoon (2.5 g) baking soda
# Instructions:
01 -
Preheat oven to 120°C. Line a large baking sheet with parchment paper or a silicone baking mat.
02 -
Place the crispy cereal and pecan halves into a large mixing bowl and set aside.
03 -
Melt butter in a medium saucepan over medium heat. Add brown sugar and corn syrup, whisk continuously until the mixture begins to bubble. Simmer for 2–3 minutes, then remove from heat and incorporate vanilla extract and baking soda, mixing until foamy.
04 -
Immediately pour the hot praline mixture over the cereal and pecans. Using a spatula, gently toss to ensure even coating of all components.
05 -
Spread the coated mixture evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes to promote uniform caramelization.
06 -
Remove tray from oven and let clusters cool completely. Once cooled, break into bite-sized pieces.
# Notes:
01 -
For extra crispness, ensure praline clusters are fully cooled before storing in an airtight container.