Praline Crunch

Ingredients:

• 8 cups Crispix cereal (or Corn Chex)
• 2 cups pecan halves, salted or unsalted
• 1/2 cup brown sugar, packed
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 250°F (120°C).
2. Combine the Crispix cereal (or Corn Chex) and pecan halves in a large mixing bowl.
3. In a large saucepan over medium-high heat, combine the brown sugar, light corn syrup, and butter.
4. Bring the mixture to a boil, stirring occasionally. Remove from heat and stir in the vanilla extract and baking soda.
5. Pour the caramel mixture over the cereal and pecans, tossing gently to coat evenly.
6. Transfer the mixture into a 9×13-inch baking pan. Bake for approximately 1 hour, stirring every 15 minutes.
7. Once baked, pour the mixture onto wax or parchment paper to cool. Break into pieces.
8. Enjoy your delicious Praline Crunch!