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Praline Crunch

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


  • 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


  • 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.

Corn Syrup

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