Praline Crunch

2 Toast the Pecans
Spread the pecan halves evenly on the prepared baking sheet and toast them in the oven for about 5–7 minutes, or until fragrant. Be careful not to burn them—pecans can toast quickly. Once toasted, remove them from the oven and set aside.
3 Make the Caramelized Coating
In a medium saucepan, combine the brown sugar, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly. Once it begins to boil, reduce the heat and let it simmer for about 4–5 minutes, allowing it to thicken slightly.
4 Add Vanilla and Baking Soda
After the syrup has simmered, remove it from the heat and stir in the vanilla extract and baking soda. The baking soda will cause the mixture to bubble up slightly—this reaction helps create the light, airy texture that coats the cereal and pecans.
5 Combine Cereal and Pecans
In a large bowl, combine the Crispix cereal and toasted pecans. Pour the warm caramelized syrup mixture over the cereal and pecans, stirring gently to coat everything evenly.
6 Bake the Praline Crunch
Transfer the coated cereal and pecans to the prepared baking sheet, spreading the mixture out in an even layer. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure the mixture cooks evenly and doesn’t burn.
7 Cool and Enjoy
After 45 minutes, remove the Praline Crunch from the oven and let it cool completely on the baking sheet. The caramel coating will harden as it cools, creating that irresistible crunchy texture. Once cool, break it into pieces and store it in an airtight container.