Praline Crunch - Sara Cook

Ingredients:

1 1/2 cups pecan halves (or chopped pecans)
1 cup granulated sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups rice cereal (like Rice Krispies)
1/2 cup semi-sweet chocolate chips (optional, for drizzling or coating)

Instructions:

Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, stirring halfway through, until they’re fragrant and lightly browned. Remove from the oven and set aside.
Make the Praline Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the granulated sugar, heavy cream, vanilla extract, and salt. Stir to combine.
- Bring the mixture to a simmer, stirring constantly, and let it cook for 3-5 minutes until the sauce thickens slightly and becomes glossy. Keep an eye on it to prevent burning.
Mix in the Pecans:
- Add the toasted pecans to the saucepan and stir to coat them evenly in the praline sauce.
- Let the pecans cook in the sauce for 1-2 more minutes, then remove from heat.
Add the Rice Cereal:
- Gently fold in the rice cereal, making sure it gets evenly coated with the praline mixture.
Cool and Set:
- Pour the praline crunch mixture onto a lined baking sheet or a parchment paper-covered tray. Spread it out into an even layer.
- Allow it to cool for about 15-20 minutes at room temperature, or you can speed up the process by placing it in the refrigerator for 10 minutes.
Optional Chocolate Drizzle:
- If using, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate over the cooled praline crunch for an extra touch of sweetness and crunch.
Break Into Pieces:
- Once completely set and cooled, break the praline crunch into bite-sized pieces.
Serve:
- Enjoy the praline crunch as a sweet snack, dessert topping, or gift it to someone as a homemade treat!

Tips:

Add-ins: You can add other nuts, like almonds or cashews, for a different flavor.
Storage: Store the praline crunch in an airtight container at room temperature for up to a week, or refrigerate it to keep it fresh longer.
For Extra Crunch: If you like it even crunchier, you can add more rice cereal or mix in some crushed graham crackers for added texture.