Praline Crunch Recipe
A crunchy, caramel-coated delight packed with roasted pecans, buttery brown sugar flavor, and the perfect hint of vanilla. This easy Praline Crunch is the ultimate snack or homemade gift!
Equipment
- 1 Saucepan Medium-sized, for caramel sauce
- 1 Mixing Bowl Large, heatproof
- 1 Baking sheet lined with parchment paper
- 1 Wooden Spoon For stirring caramel mixture
Ingredients
- 2 cups pecan halves roasted for extra flavor
- 1 cup brown sugar packed
- 1/2 cup unsalted butter cubed
- 1/4 cup light corn syrup or golden syrup
- 1/2 tsp baking soda helps foam and crunch
- 1 tsp vanilla extract pure
- 1 pinch salt enhances flavor
Instructions
- Preheat & Prepare: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Make the Caramel Mixture: In a medium saucepan over medium heat, combine butter, brown sugar, and corn syrup. Stir constantly until butter melts and mixture starts bubbling gently.
- Add Vanilla & Baking Soda: Remove from heat. Stir in vanilla extract, baking soda, and a pinch of salt. The mixture will foam slightly; this gives it a light, crispy texture when cooled.
- Coat the Pecans: In a large mixing bowl, place the pecan halves. Pour the caramel mixture over the nuts and stir quickly to coat everything evenly.
- Bake the Crunch: Spread the coated pecans in a single layer on your prepared baking sheet. Bake for 20 minutes, stirring once halfway through to ensure even caramelization.
- Cool & Break Apart: Remove from the oven and let rest for about 15 minutes. Once cool and set, break apart into clusters or chunks.
- Serve or Store: Enjoy immediately or store in an airtight container for up to a week. Great for gifting in small jars or snack bags!
Notes
This Praline Crunch can be customized with almonds, cashews, or even added spices like cinnamon or cayenne for a sweet and spicy twist. For a festive version, toss in dried cranberries or drizzle with white chocolate after baking.
