Name: Praline Crunch Crispix with Pecans (Sweet, Buttery & Irresistibly Crunchy)
Ingredients: 4 cups Crispix cereal (or Rice Chex); 1½ cups pecan halves, roughly chopped; ½ cup (1 stick / 115g) unsalted butter; ½ cup packed brown sugar; ¼ cup light corn syrup (or pure maple syrup); ½ tsp vanilla extract; ¼ tsp salt; Optional: ½ tsp cinnamon, pinch of cayenne for warmth

Ingredients

Scale

4 cups Crispix cereal (or Rice Chex)
1½ cups pecan halves, roughly chopped
½ cup (1 stick / 115g) unsalted butter
½ cup packed brown sugar
¼ cup light corn syrup (or pure maple syrup)
½ tsp vanilla extract
¼ tsp salt
Optional: ½ tsp cinnamon, pinch of cayenne for warmth

Instructions

Prep: Line a large baking sheet with parchment paper or foil.
Toast nuts (optional but recommended): Spread pecans on a small pan; bake at 350°F (175°C) for 5–7 minutes until fragrant. Cool slightly.
Mix dry ingredients: In a large bowl, combine Crispix and toasted pecans.
Make praline glaze: In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly. Boil 1 minute (set a timer!). Remove from heat. Stir in vanilla (and optional spices).
Coat: Immediately pour warm glaze over cereal-nut mixture. Stir quickly and thoroughly to coat.
Spread: Pour onto prepared sheet. Separate into clusters with a spatula.
Cool completely (~15–20 min) until crisp and crunchy. Break into pieces.

💡 Pro Tips:
– Don’t skip the boil time—it ensures the right crunch!
– For gluten-free: Use certified GF cereal.
– Store in an airtight container up to 2 weeks—it stays crisp!

Prep Time & Nutrition (per ¼-cup serving, makes ~16):