Ingredients:
Eight cups of Crispix cereal
Two cups of pecan halves, preferably salted
Half a cup of brown sugar, packed
Half a cup of corn syrup
Half a cup of butter
One teaspoon of vanilla extract
Half a teaspoon of baking soda
Instructions:
First, preheat the oven.
Set the oven temperature to 250°F, or 120°C.
Step 2: Mix the pecans and cereal.
Combine the pecan halves and Crispix cereal in a big bowl. Put aside.
Step 3: Make the Caramel Concoction
Butter, corn syrup, and brown sugar should all be combined in a medium saucepan over medium-high heat.
To make sure the sugar dissolves, bring the mixture to a boil and whisk occasionally.
After boiling, turn off the heat and mix in the baking soda and vanilla essence. It’s usual for the mixture to bubble up a little.
Step 4: Cover the Pecans and Cereal
Over the cereal and pecans in the bowl, pour the heated caramel mixture.
Toss gently to coat the cereal and pecans equally.
Step 5: Bake
In a 9 x 13-inch baking pan, evenly distribute the coated mixture.
To guarantee even baking, mix every 20 minutes while baking for an hour in a preheated oven.
Step 6: Allow to cool and disintegrate.
After baking, move the mixture to a parchment paper or wax paper sheet to cool fully.
The cooled mixture should be broken up into bits.
Step 7: Present and Savor
Serve right away or keep in an airtight jar for up to a week. Savor the crispy and sweet delight of praline!
About fifteen minutes for prep
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