Ingredients for Pecan Cluster Crunch
- 6 cups Shreddies Cereal
- 1 cup pecan halves
- 1 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light corn syrup
- 1/2 teaspoon baking soda
- nonstick cooking spray (for baking sheet)
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How to Make Pecan Cluster Crunch
- Preheat oven to 250°F (120°C). Lightly grease a large baking sheet.
- In a large bowl, combine 6 cups Rice Krispies cereal, 1 cup pecan halves, and 1 teaspoon ground cinnamon. Mix well and set aside.
- In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup light corn syrup.
- Bring the mixture to a rolling boil, stirring constantly.
- Once boiling, continue to boil for 2 minutes without stirring.
- Remove from heat and immediately stir in 1/2 teaspoon baking soda. The mixture will foam up.
- Pour the hot caramel mixture over the cereal mixture, stirring gently until all pieces are evenly coated.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 30-35 minutes, stirring halfway through to ensure even baking and prevent sticking.
- Let the Pecan Cluster Crunch cool completely on the baking sheet before breaking it into clusters.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
87g
Fat
29g
Carbs
10g
