Praline Cereal Crunch Food

PRALINE NUT CRUNCH

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking pan with no-stick cooking spray. Combine cereals, pretzels and nuts in prepared pan. Set aside.
• Combine brown sugar, butter and corn syrup in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture comes to a full boil. Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture in prepared pan; toss to coat.
• Bake 10-15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven. Stir.
• Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid.

PRALINE CEREAL CRUNCH

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

PRALINE CRUNCH

Steps:

• 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.

PRALINE-CHOCOLATE SNACK MIX

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside.
• Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine.
• Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat.
• Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days.

PRALINE PECAN CRUNCH

Steps:

• Heat oven to 250 degrees.
• Spray 9x13 metal pan or jelly roll pan or large cookie sheet with PAM and set aside.
• Combine cereal & pecans in large bowl and set aside.
• In microwave safe bowl combine corn syrup, margarine, & brown sugar. Microwave on high for 1/2 to 1 1/2 minutes until mixture boils.
• Immediately stir in vanilla and baking soda.
• Then pour over cereal and pecans, stirring to coat evenly.
• Spread in pan.
• Bake for 1 hour. Stirring every 20 minutes.
• Cool in pan or dump mixture on new cookie sheet to cool faster.
• Break into pieces.
• Makes 10 cups.

PRALINE PECAN CRUNCH SNACK MIX

Steps:

• Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
• In large microwaveable bowl, combine sugar, corn syrup and margarine.
• Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
• Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
• Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

PRALINE ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.