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.
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.
I whipped up this game watching, snack-worthy mix in honor of #NationalNutDay. Other bloggers getting nutty today:
- Greek Walnut Cake (Karidopita) by Palatable Pastime
- Pecan Brittle by Karen’s Kitchen Stories
- Pecan encrusted pork loin by Our Good Life
- Pistachio Pudding by A Day in the Life on the Farm
- Praline Crunch Snack Mix by The Spiffy Cookie
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
- 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
- Preheat oven to 250ºF and lightly coat a large rimmed baking sheet with nonstick cooking spray.
- In a large bowl, combine cereal and pecans.
- 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.
- Spread cereal mixture on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes.
- 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.
Source: Adapted slightly from Don’t Sweat the Recipe.