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Praline Crunch snack mix has crispy, crunchy, caramel-coated Crispix cereal and pecans studded throughout. It’s SO good, however, be warned: this stuff is seriously addictive!!

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An open tin of praline crunch.

Everyone has that favorite party snack recipe. It could be a savory Chex Mix or a sweet-tooth’s go-to Puppy Chow. Although I’m a sucker for about any kind of little munchies, this Praline Crunch is at the top of my list!

My mom has been making this around the holidays for as long as I can remember. She’d make a big batch and fill ice cream buckets full for transport to holiday festivities.

close up view of praline crunch

This praline crunch has just a handful of ingredients and makes the perfect addition to holiday gatherings. Why do I keep saying “holiday?!” Sure, it’s a great holiday treat, but why do we have to wait for a certain month to enjoy it?! Well, good news is, you don’t have to! Make it anytime…..I’m not judging! 😉

Ingredients needed to make praline crunch on a white background.

What ingredients do I need to make Praline Crunch?

  • Butter – I highly recommend using the real thing. No margarine or “light” butter in this recipe! (You can save calories elsewhere ;))
  • Brown Sugar – This is what will give the caramel flavor and help with the crunchy texture! Use light or dark brown sugar – either will work fine.
  • Corn Syrup – Light or dark corn syrup will work in this recipe, however I typically use light corn syrup as I always have it on hand.
  • Vanilla – Such a wonderful complimentary flavor to caramel!
  • Salt – This helps balance out the sweetness and actually enhances the caramel flavor in the mix. The sweet/salty mix is SO addictive!
  • Crispix Cereal – Those crunchy little hexagons are perfect for this mix with their numerous nooks and crannies for the caramel to sneak in!
  • Pecan Halves – It wouldn’t be “praline” crunch without them! They get nice and toasted in the oven, giving the snack mix great flavor and aroma!
overhead view of a bowl of praline crunch

How to Make Praline Crunch

I like to start by adding my cereal and pecans in a large mixing bowl, so it’s ready when the syrupy part is cooked. You’ll want a large bowl so it’s easy to mix thoroughly.

Cereal and pecans in a large purple bowl.

Add the butter, brown sugar and corn syrup to a saucepan and bring it to a boil.

Butter, corn syrup and brown sugar in a saucepan.

Reduce the heat and let the mixture boil slowly for 5 minutes, stirring occasionally. Remove from the heat and add the vanilla and salt.

Caramel sauce boiling in a saucepan.

Pour the caramel mixture over the cereal and pecans mixture.

Pouring caramel sauce over cereal in a purple bowl.

Carefully stir with a large wooden spoon until the cereal and pecans are coated evenly.

Stirring a large bowl of cereal and pecans with a caramel sauce.

Divide the mixture between two large ungreased baking sheets. Bake for 60 minutes, stirring after each 15 minutes.

Cereal mix divided between two large sheet pans.

Let the praline crunch cool completely before packaging.

Advice for making the BEST Praline Crunch snack mix:

My biggest piece of advice is to make a double batch, because you’re gonna wish you did! 😉 Ok, but in all seriousness, this is a very simple recipe. Although there really isn’t much to mess up, here are a couple tips to help guide you to success!

  • Carefully watch the timer when you’re boiling the caramel mixture. If you boil it longer than the recipe says, it’ll form a thicker mixture (and therefore be difficult to stir into the cereal). I recommend having a big bowl with the cereal and pecans ready, so as soon as the boil time is up, you can pour it over the cereal/pecans immediately.
  • Stir the mix together carefully. First off, the caramel sauce is HOT when you pour it over the cereal and pecans. Safety first! 🙂 Second, you don’t want to crush the cereal, so try to fold the mixture to combine using a large spoon or rubber spatula. It’ll take awhile to make sure all the pieces are coated, so try not to get impatient.
  • Set a timer while the snack mix is in the oven. I recommend setting the timer on 15 minute increments so you remember to stir it throughout the baking process.
close up view of praline crunch in a glass bowl

How should I store the snack mix?

I always store this mix in a large tightly sealed Tupperware container. It’ll last for a week or two on the counter that way.

This does make a decent sized batch of snack mix, so ice cream buckets with lids work well for storage, too! And the handle is nice for carrying the mix to and from holiday gatherings.

open tin of praline crunch

How should I package the mixture for gifts?

This Praline Crunch is perfect for gift giving, especially for coworkers, teachers, coaches, etc. There are a couple different packing options I’d recommend:

  • Get some cute little tins and fill them up! Tie a ribbon around it (securing the lid on top) and add a gift tag. Simple, cute, and the tins are reusable!
  • Treat bags work well too! Especially if you don’t want to spend an extra few bucks on holiday tins, this is a great option. Simply fill the clear bags and tie a festive ribbon on top – voila!

Other Easy Snack Recipes

Spicy Goldfish

Ranch Snack Mix

Microwave Puff Corn

Praline crunch being stirred by a wooden spoon.
4.86 from 7 votes

Praline Crunch

Author: Kelsey
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
26 servings (2/3 cup each)
This crispy, crunchy, caramel Crispix snack mix is absolutely delicious and highly addictive!


  • One 18 oz box Crispix cereal
  • 1/2 pound pecan halves (about 2 cups)
  • 1 cup butter
  • 2 1/4 cup brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  • 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.


*The sheet pans do NOT need to be greased or buttered, as the butter in the syrup mixture will keep it from sticking to the pan.  However, you can certainly line the pan with parchment paper for super easy clean-up!


Calories: 268.69kcal | Carbohydrates: 37.51g | Protein: 2.18g | Fat: 13.26g | Saturated Fat: 4.82g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.57g | Cholesterol: 18.08mg | Sodium: 189.05mg | Fiber: 1.03g | Sugar: 21.88g | Calcium: 23.14mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe added to the Weekend Potluck and Meal Plan Monday.

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Recipe Rating


  1. 5 stars
    Easy to make a delicious