Praline-Chocolate Snack Mix
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
60
Spice
60
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Pecan (roughly chopped)2 cups
Chex1 cup
Cheerios1 cup
Pretzel Stick2 tbsps
Popcorn Kernels1 tbsp
Vegetable Oil3 tbsps
Molasse3 tbsps
Light Corn Syrup2 tbsps
Heavy Cream1 tsp
Pure Vanilla Extract1 cup
Sugar (confectioners')Directions:
1
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper
2
Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl
3
Add the cereals and pretzels to the bowl and set aside
4
Wipe out the saucepan
5
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
6
Remove from the heat and add to the cereal mixture; toss to combine
7
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
8
Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes
9
Remove from the heat
10
Once the mixture stops bubbling, stir in the vanilla
11
Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat
12
Spread the snack mix on the prepared baking sheet
13
Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft)
14
Remove from the oven and use a flat metal spatula to flip the mix in large sections
15
Let cool completely
16
(The snack mix will harden as it cools
17
) Sprinkle with the confectioners' sugar and gently toss to coat
18
Store in an airtight container for up to 5 days
19
Photograph by Ryan Dausch