Best 8 Praline Cereal Crunch Recipes

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

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

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

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

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.

PRALINE PECAN CRUNCH

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.

PRALINE PECAN CRUNCH SNACK MIX

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

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

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.