Pecan Praline Crunch Snack Mix

by Erin

Who knew candied pecans and corn cereal could be so addictive? Make this snack mix for your next gathering or else you’ll eat it all by yourself.

Pecan Praline Crunch Snack Mix 2

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I am not a snacker. Don’t get me wrong I love snacks, but I love them to the point where I am not usually able to eat just a snacks worth and will end up eating enough to constitute a meal. As such I tend to not keep snacks in the house, at least not the manufactured kind.

We have plenty of fresh fruit and vegetables to snack on but we will eat an entire bag or chips, etc in one sitting. As such, when I made this additive pecan praline snack mix I had to make sure people would be around to help eat it.

Pecan Praline Crunch Snack Mix 1

I whipped up this game watching, snack-worthy mix in honor of #NationalNutDay. Other bloggers getting nutty today:

Pecan Praline Crunch Snack Mix 3

One year ago: DIY Wedding Gifts & Decor

Three years ago: Double Chocolate Chip Bagels with Peanut Butter Cream Cheese

Four year ago: Pumpkin S’mores Dessert Lasagna

Five years ago: S’mores Pumpkin Pie

Six years ago: Cheddar-BBQ Turkey Meatloaf Muffins

Pecan Praline Crunch Snack Mix 2

PECAN PRALINE CRUNCH SNACK MIX

Print
Yield: Serves 10 Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 8 cups crispy corn and/or rice cereal (such as Chex or Crispx)
  • 2 cups pecan halves
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Directions

  1. Preheat oven to 250ºF and lightly coat a large rimmed baking sheet with nonstick cooking spray.
  2. In a large bowl, combine cereal and pecans.
  3. In a medium saucepan over medium-high heat, add brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and whisk in vanilla, baking soda, and cinnamon. Pour over cereal mixture and stir gently to coat evenly.
  4. Spread cereal mixture on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes.
  5. Pour onto a large sheet of wax paper or parchment paper to cool, spreading mixture in an even layer and breaking up any large pieces. Once cool, store tightly covered at room temperature.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Don’t Sweat the Recipe.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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3 comments

Karen October 22, 2019 - 10:53 pm

Ooooh, this I need to try! (and take the rest to work or I will eat it all!)

Reply
spiffycookie October 23, 2019 - 2:32 pm

That’s exactly what I had to do.

Reply
Wendy Klik October 22, 2019 - 7:00 am

It would be hard to practice self control with this wonderful mix calling out to me.

Reply

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