Praline Crunch

 

Ingredients:

• 8 cups Crispix cereal
• 2 cups pecan halves (I use salted)
• ½ cup brown sugar, packed
• ½ cup corn syrup
• ½ cup butter
• 1 tsp vanilla extract
• ½ tsp baking soda

Instructions:

• Preheat oven to 250ºF.
• In a large bowl, combine cereal and pecans.
• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Notes:

Use a large saucepan when making the brown sugar/corn syrup mixture. The mixture will bubble up when you add the baking soda. 

Can substitute any type of Chex cereal for Crispix.

I use salted pecan halves. You can substitute unsalted if you prefer.
https://www.plainchicken.com/praline-crunch/