Pecan Praline Cereal Crunch
Cereal squares and pecans coated in a buttery brown sugar glaze and baked until golden and crunchy.
Equipment
- Large rimmed baking sheet
- Saucepan
Ingredients
Main Ingredients
- 8 cup crisp rice and corn cereal squares
- 2 cup pecan halves
- ½ cup unsalted butter
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Cooking
- Glaze. Melt the butter with the brown sugar and salt for 2 minutes and stir in the vanilla.
- Coat. Pour the glaze over the cereal and pecans and fold until coated.
- Bake. Spread on a pan and bake at 350 F for 12 to 15 minutes, stirring every 5 minutes.
- Cool. Cool completely on the pan to crisp.
Notes
Substitutions: use walnuts or almonds for the pecans.
Tips: stir during the bake and cool completely before storing.
Storage: airtight at room temperature for two weeks.
Nutrition: values are estimates per serving.