Praline Cereal Crunch Recipes

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PRALINE PECAN CRUNCH SNACK MIX RECIPE - (4.1/5)



Praline Pecan Crunch Snack Mix Recipe - (4.1/5) image

Provided by katehopkins

Number Of Ingredients 7

8 cups Quaker Oatmeal Squares Cereal
2 cups pecan pieces
1/2 cup light corn syrup
1/2 cup brown sugar, firmly packed
1/4 cup margarine or butter (1/2 stick)
1 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • 1.) Heat oven to 250 F. 2.) Combine cereal and pecans in 13x9-inch baking pan; set aside. 3.) In large microwaveable bowl, combine corn syrup, brown sugar and margarine. Microwave at HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling. 4.) Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly. 5.) Bake 1 hour, stirring every 15 minutes. 6.) Spread on baking sheet to cool; break into pieces.

PRALINE CRUNCH



Praline Crunch image

This crispy, crunchy, caramel Crispix snack mix is absolutely delicious and highly addictive!

Provided by kelsey

Number Of Ingredients 7

1 c butter
2 1/4 c brown sugar
1/2 c corn syrup
1 tsp vanilla
1/2 tsp salt
1 18 oz box Crispix cereal
1/2 lb pecan halves ((about 2 cups))

Steps:

  • Preheat oven to 200°F.
  • In a large mixing bowl, add the cereal and pecans. Set aside.
  • In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
  • Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat.
  • Stir in the vanilla and salt.
  • Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
  • Divide the mixture between two sheet pans* and spread out evenly.
  • Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
  • Let cool and store in an airtight container.

PRALINE CRUNCH



Praline Crunch image

Praline Crunch - highly addictive!! SOOOO good! Sweet and Salty in every bite! Crispix cereal, pecans, brown sugar, corn syrup, butter, vanilla, baking soda. Can make ahead of time and store in an air-tight container. Great for a party or homemade gift!

Provided by Plain Chicken

Categories     Dessert     Snack

Time 1h10m

Number Of Ingredients 7

8 cups Crispix cereal
2 cups pecan halves ((I use salted))
½ cup brown sugar, (packed)
½ cup corn syrup
½ cup butter
1 tsp vanilla extract
½ tsp baking soda

Steps:

  • Preheat oven to 250ºF.
  • In a large bowl, combine cereal and pecans.
  • In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
  • Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes.
  • Pour onto wax or parchment paper to cool. Break into pieces.

PRALINE CEREAL CRUNCH



Praline Cereal Crunch image

A sweet and salty snack like this is hard to resist. The recipe makes 10 cups, so it's great to make when hosting a party. -Glene Bolin, Paradise, California

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 10 cups.

Number Of Ingredients 7

8 cups Crispix cereal
2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PRALINE PECAN CRUNCH



Praline Pecan Crunch image

Make and share this Praline Pecan Crunch recipe from Food.com.

Provided by Dancer

Categories     Dessert

Yield 10 cups

Number Of Ingredients 7

8 cups Quaker Oatmeal Squares Cereal
2 cups pecan pieces
1/2 cup light corn syrup
1/2 cup brown sugar, firmly packed
1/4 cup margarine (1/2 stick) or 1/4 cup butter (1/2 stick)
1 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Heat oven to 250 F.
  • Combine cereal and pecans in 13x9-inch baking pan; set aside.
  • In large microwaveable bowl, combine corn syrup, brown sugar and margarine. Microwave at HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
  • Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly.
  • Bake 1 hour, stirring every 15 minutes.
  • Spread on baking sheet to cool; break into pieces.

Nutrition Facts : Calories 451.8, Fat 22.2, SaturatedFat 2.7, Sodium 330.1, Carbohydrate 62.1, Fiber 5.3, Sugar 23.4, Protein 7

PRALINE PECAN CRUNCH SNACK MIX



Praline Pecan Crunch Snack Mix image

In our family, we call this "Crunchy-Crunchy." My mother-in-law makes a big batch of this every Christmas. We receive it in the big box of gifts and my youngest is very excited to see "Grandma's Crunchy-Crunchy" snack mix. I sometimes make it myself, but it's more special to receive it from Grandma, you know? It is great for gift giving in a nice air-tight plastic container. Great to put out for a sweet snack, any time of the year! Note: I have added a little salt to the recipe as a personal preference. If you want to leave it out as the original recipe calls for, you can do so. Enjoy!

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 1h15m

Yield 10 cups, 20 serving(s)

Number Of Ingredients 8

8 cups Quaker Oatmeal Squares Cereal (1 whole box)
2 cups pecans, coarsely chopped
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
4 tablespoons butter (margarine ok)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)

Steps:

  • Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
  • In large microwaveable bowl, combine sugar, corn syrup and margarine.
  • Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
  • Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
  • Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

Steps:

  • Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
  • Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
  • To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
  • Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
  • To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE ICE CREAM



Praline Ice Cream image

If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).

Number Of Ingredients 17

1-3/4 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
CANDIED PECANS:
1 tablespoon butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup chopped pecans
CARAMEL SAUCE:
1 cup butter, cubed
1/2 cup water
1 tablespoon light corn syrup
2 cups sugar
1 cup heavy whipping cream

Steps:

  • In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.

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