Sweet, buttery, and lightly spiced, this Cinnamon Praline Crunch Snack Mix combines two kinds of crispy cereal with pecans and a candy-like praline glaze. It’s the kind of snack that always disappears fast, whether it’s movie night, game day, or a sweet treat for the holidays.
Before You Start Cooking
- Two-Step Process: You’ll make the praline coating on the stovetop or in the microwave, and then bake the coated cereal until it’s golden and crisp.
- Make Sure the Sauce Boils: Whether you make it in the microwave or on the stove, be sure the praline coating reaches a full boil before removing it from the heat. That bubbling stage is what gives you a crisp, glossy coating instead of a sticky one.
- Cooling Time Matters: The mix won’t feel crunchy straight from the oven—it crisps as it cools. Let it sit on the pans until completely cool before breaking it apart or packaging.
How to Make This Praline Crunch Snack Mix
Step 1: Mix Your Cereal Base
For this Praline Crunch Snack Mix, you’ll need a 12-ounce box each of Cinnamon Toast Crunch and Corn Chex cereals, plus pecan halves, roughly chopped or broken into small pieces.
This makes a generous batch—enough for two half-sheet pans—so I like to mix it in two bowls to make sure everything gets evenly coated. If you have a very large mixing bowl or roasting pan with plenty of room to stir, you can do it all at once.
If you’re splitting the batch, combine half of each cereal with half of your pecans in each bowl. Toss to mix, then set aside while you make the praline coating.
Step 2: Make the Praline Coating
You can make the coating either in the microwave or on the stovetop—use whichever method you prefer. Both are easy!
Microwave Method
Combine light brown sugar, unsalted butter (cut into tablespoon-size pieces), and light corn syrup (I use Karo) in a large microwave-safe bowl. Microwave on HIGH for 1½ minutes, then stir carefully to be sure the butter is fully melted into the mixture.
Heat the sauce for another 1 to 2 minutes on HIGH, until the mixture is fully boiling. Watch it through the door—the time will depend on your microwave’s strength.
Remove the bowl from the microwave (be careful, it will be hot!) and immediately stir in baking soda, vanilla extract, and ground cinnamon. The mixture will puff and foam up slightly, turning lighter, thicker, and more opaque. This is what will give you a candy-like texture once the snack mix bakes.
Stovetop Method
In a deep, heavy saucepan, melt your butter, then stir in the brown sugar, and corn syrup. Bring to a rolling boil over medium-high heat, occasionally, until the sugar is melted and the mixture is smooth.
Let it boil for about 30 seconds, then remove it from the heat and stir in the baking soda, vanilla, and cinnamon.
Step 3: Combine and Coat
While the praline sauce is still warm, pour half of it over half of the cereal-nut mixture. Stir gently until everything is evenly coated, then spread it in an even layer on a parchment- or foil-lined rimmed half sheet pan.
Repeat with the remaining cereal, pecans, and praline mixture, using a second lined sheet pan.
Step 4: Bake and Cool
Bake both pans at 250°F for 1 hour, stirring every 20 minutes so the coating crisps evenly.
During the first two stirs, you’ll notice the praline mixture bubbling and pooling a bit—just give it a good mix to redistribute it. By the final stir, it will have thickened and clung beautifully to the cereal.
Remove from the oven and let the mix cool completely on the pans. While it’s still warm, you can sprinkle a little flaked sea salt on top for a subtle sweet-and-salty contrast (optional, but delicious).
Don’t worry if the coating feels soft at first—it needs time to cool and set. As the sugars firm up, the mix develops that crisp, candy-like texture you’re looking for.
Once completely cooled, break the Praline Crunch up into bite-sized chunks for serving or packaging.
Variations
Cereal: Cereal: Mix and match! Rice Chex or Crispix are great swaps. If you skip the Cinnamon Toast Crunch, add a little extra cinnamon to the praline mixture. Many people also make Praline Crunch with Quaker Oat Squares Cereal.
Nuts: Pecans are my go-to, but walnuts, peanuts, cashews, or almonds all work. Peanuts don’t need chopping—they’re the perfect size as-is.
Chocolate Add-Ins: When the mix is fully cool, you can stir in chocolate chips or M&M’s for an extra sweet bite. Seasonal M&M’s are a fun way to dress it up for holidays—red and green for Christmas, pastels for spring, or team colors for game day. Measure with your heart.
Serving and Storing
Store the cooled mix in an airtight container at room temperature for up to 1 week (though, it rarely lasts that long, especially around the holidays!)
For longer storage, freeze it in zip-top freezer bags for up to 3 months. Just let it come to room temperature before serving.
This sweet, crunchy Cinnamon Praline Crunch is right at home at holiday gatherings, on game day snack boards, or in a bowl for movie night. When serving at parties, I like to set out paper cups or small treat bags so guests can scoop individual servings.
Packaging Tip
This Cinnamon Praline Crunch Snack Mix makes a wonderful homemade gift. Once cooled, portion into cellophane bags, mason jars, or small takeout-style boxes and tie with ribbon or baker’s twine. Add a tag for an easy, thoughtful treat everyone loves.
More Snacks to Enjoy By the Handful
Cinnamon Praline Crunch Snack Mix
Ingredients
- 1 cup unsalted butter (2 sticks), cut into tablespoon-size pieces
- 1 cup light corn syrup (I use Karo)
- 1 cup light brown sugar , packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 12 ounce box Corn Chex cereal (approximately 10 cups)
- 12 ounce box Cinnamon Toast Crunch cereal (approximately 8 cups)
- 4 cups roughly chopped pecans (or pecan halves broken into small pieces)
Instructions
- Preheat the oven to 250°F. Line two rimmed half-sheet pans with parchment paper and set aside.
Make the Praline Sauce (Microwave Option)
- In a large microwave-safe mixing bowl, combine the butter, brown sugar, and corn syrup. Microwave on HIGH for 1½ minutes, then carefully stir. (The bowl will be hot!)
- Return to the microwave and heat for another 1–2 minutes, until the mixture comes to a full boil. (Time will depend on your microwave's wattage.)
- Remove from the microwave and immediately stir in the baking soda, vanilla, and cinnamon. The mixture will foam slightly, thicken, and turn lighter and opaque.
Make the Praline Sauce (Stovetop Option)
- In a heavy-bottomed pot with high sides, melt the butter over medium heat. Stir in the brown sugar and corn syrup, and bring to a full rolling boil. Let it boil for 30 seconds, then remove from the heat.
- Stir in the baking soda, vanilla, and cinnamon. Like the microwaved sauce, the stovetop sauce will foam up and take on a lighter, creamy look.
Coat the Cereal
- In a large mixing bowl (or two medium bowls), combine half of the Corn Chex, half of the Cinnamon Toast Crunch (about 5 cups Chex and 4 cups Cinnamon Toast Crunch), and 2 cups chopped pecans.
- Gradually pour half of the warm praline sauce over the cereal mixture. Use a rubber spatula to fold the sauce in until evenly coated.
- Spread the coated cereal in an even layer on one of the prepared baking sheets.
- Repeat the process with the remaining cereal, pecans, and sauce, using the second baking sheet.
Bake and Cool
- Bake for 1 hour, stirring every 20 minutes to help the cereal and coating toast evenly. Remove from the oven and cool completely on the pans. The coating will seem soft at first but will turn crisp and crunchy as it cools.
- Once cooled, break the mixture into bite-sized chunks. Store in an airtight container at room temperature. It'll stay crispy for about 1 week.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
