| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup pecans, roughly chopped
- 2 cups Chex (or other cereal squares)
- 1 cup Cheerios (or other toasted oat cereal)
- 1 cup Cocoa Puffs (or other chocolate puffed cereal)
- 1 cup pretzel sticks
- 2 tablespoons popcorn kernels
- 1 tablespoon vegetable oil
- 1 stick unsalted butter, cut into pieces
- 3 tablespoons molasses
- 3 tablespoons light corn syrup
- 2 tablespoons heavy cream
- Kosher salt
- 1 teaspoon pure vanilla extract
- 1/4 cup confectioners’ sugar
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 473 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 7 g |
| Cholesterol | 36 mg |
| Sodium | 438 mg |
Reviews
The family can’t stay out of this! I will be making this again!
I followed the recipe exactly how it was written. It never got crunchy. It stayed wet. I let it dry overnight too. Very disappointed because had so many steps.
I made this praline chocolate snack mix, for a very big group function. It was a hit, I got compliments for an entire month afterwards.