Pecan-Praline Snack Mix

Once this sweet-and-salty treat is completely cool, divide it into 1/2-cup portions, and store it in snack-size zip-top plastic bags. This offers portion control and a prepackaged on-the-go snack in one easy step.

Prep: 8 minutes; Cook: 1 hour and 2 minutes; Other: 10 minutes

Yield: 21 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 24%
  • Fat: 4.5g
  • Saturated fat: 1.1g
  • Protein: 2.1g
  • Carbohydrate: 31.7g
  • Fiber: 0.6g
  • Cholesterol: 2mg
  • Iron: 2.2mg
  • Sodium: 266mg
  • Calcium: 30mg


  • 4 cups crispy corn-cereal squares (such as Corn Chex) or criss-cross of corn and rice cereal (such as Crispix)
  • 3 cups tiny pretzel twists
  • 3 cups honey-flavored bear-shaped graham crackers
  • 1/2 cup pecan pieces
  • Cooking spray
  • 3/4 cup firmly packed light brown sugar
  • 6 tablespoons light-colored corn syrup
  • 3 tablespoons light stick butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. 1. Preheat oven to 250°.
  2. 2. Combine first 4 ingredients in a foil-lined roasting pan coated with cooking spray.
  3. 3. Combine brown sugar, corn syrup, and butter in a small saucepan; cook over medium heat 2 minutes or until sugar and butter melt, stirring constantly. Remove from heat; stir in vanilla and salt. Immediately pour syrup mixture evenly over cereal mixture, tossing quickly to coat well.
  4. 4. Bake at 250° for 1 hour, stirring every 15 minutes. Spread warm snack mix in a single layer on wax paper to cool. Break cooled snack mix apart. Store in an airtight container.
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