8 cups of Crispix cereal
2 cups of pecan halves (or if you rather, substitute with pretzels)
½ cup brown sugar, packed
½ cup MacRae’s Rocky Ridge maple syrup
½ cup butter or margarine
1 tsp vanilla
½ tsp baking soda


Preheat over to 250oF, place parchment paper on a 9 x 13 cookie sheet.

Combine pecans and cereal in a bowl.

In a medium pot, combine brown sugar, maple syrup and butter. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla and baking soda then pour over the cereal and pecans. Toss gently so that the mixture is coated evenly. Pour mixture on the cookie sheet and bake for approximately 45 min to an hour. Stirring even 15 min. Let cool and store in a sealed bag or container.

Maple Praline Crunch

Maple Praline Crunch