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Praline Crunch

PrintPrint Recipe
  • Yield: 10 cups, approximately
  • Prep Time: 0:10
  • Bake Time: 50 to 60 minutes

Ingredients

  • 8 cups Quaker® Oatmeal Squares cereal*
  • 2 cups chopped pecans OR 1 cup chopped pecans and 1 cup sliced almonds
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup butter OR margarine
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. Preheat oven to 275°F.
  2. Combine cereal and pecans in a greased 13 x 9-inch baking dish.
  3. Combine corn syrup, brown sugar and butter in a microwave-safe bowl. Microwave on HIGH (100%) 90 seconds; stir, then microwave 30 seconds longer or until mixture boils. Remove from microwave; stir in vanilla and baking soda. (Mixture will bubble and foam.)
  4. Pour syrup mixture over cereal and nuts, stirring until well coated.
  5. Bake 50 minutes (or up to 60 minutes for extra crunchy snack mix), stirring every 15 minutes. Remove from oven and spread mixture on a large cookie sheet. When cool, break into pieces. Store in an airtight container.
  6. *You may substitute shredded wheat cereal and/or other crunchy square shaped cereal for the Quaker® Oatmeal squares if desired.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Praline Crunch

  • Yield: 10 cups, approximately
  • Prep Time:  10 minutes
  • Bake Time: 50 to 60 minutes

Ingredients

  • 8 cups Quaker® Oatmeal Squares cereal*
  • 2 cups chopped pecans OR 1 cup chopped pecans and 1 cup sliced almonds
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup butter OR margarine
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda

Directions

  • Preheat oven to 275°F.
  • Combine cereal and pecans in a greased 13 x 9-inch baking dish.
  • Combine corn syrup, brown sugar and butter in a microwave-safe bowl. Microwave on HIGH (100%) 90 seconds; stir, then microwave 30 seconds longer or until mixture boils. Remove from microwave; stir in vanilla and baking soda. (Mixture will bubble and foam.)
  • Pour syrup mixture over cereal and nuts, stirring until well coated.
  • Bake 50 minutes (or up to 60 minutes for extra crunchy snack mix), stirring every 15 minutes. Remove from oven and spread mixture on a large cookie sheet. When cool, break into pieces. Store in an airtight container.
  • *You may substitute shredded wheat cereal and/or other crunchy square shaped cereal for the Quaker® Oatmeal squares if desired.