Praline Crunch Snack Mix Recipe
Buttery praline-coated cereal, pecans, and pretzels bake into a crisp, sweet-salty snack mix. Perfect for gifting or game day.
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Servings:
Ingredients
Main Ingredients
- 8 cup crisp corn-and-rice cereal squares
- 2.25 cup pecan halves
- 1.75 cup mini pretzels
- 1.25 cup packed light brown sugar
- 9 tbsp unsalted butter
- 0.4 cup light corn syrup
- 1.75 tsp pure vanilla extract
- 0.75 tsp ground cinnamon
- 0.6 tsp baking soda
- 0.8 tsp kosher salt
- 0.125 tsp ground cayenne pepper optional, for gentle heat
- 0.5 cup toffee bits stir in after baking; optional
Instructions
Preparation Steps
- Heat oven to 250°F. Line a large rimmed sheet pan with parchment and lightly grease.
- Combine cereal, pecans, and pretzels in a very large bowl.
- Melt butter with brown sugar, corn syrup, and salt in a saucepan over medium heat, stirring until smooth. Bring to a gentle bubble and simmer 3 minutes.
- Remove from heat. Whisk in vanilla, baking soda, cinnamon, and cayenne. The syrup will foam slightly.
- Pour the foamy praline syrup over the cereal mixture. Toss until everything looks evenly coated.
- Spread mixture onto the prepared pan in an even layer.
- Bake 25 minutes, stirring and re-spreading every 10 minutes until glossy and lightly crisp.
- Sprinkle toffee bits over the hot mix and toss lightly. Cool completely on the pan until crisp, then break into clusters.
Notes
Variation: Swap half the pecans for almonds or cashews, or add 1/2 cup dried cranberries after baking. For extra spice, use pumpkin pie spice instead of cinnamon.
Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze up to 1 month.
This recipe is an original creation inspired by classic Praline Crunch Snack Mix Recipe flavors. All ingredient ratios and instructions are independently developed.