Praline Crunch Directions:
- Preheat the oven to 250°F.
- Combine the cereal and pecans in a large mixing bowl.
- Prepare the caramel coating: In a saucepan over medium heat, melt the light butter, then stir in the brown sugar substitute and sugar-free maple syrup. Bring the mixture to a boil, stirring constantly, and let it boil for 1-2 minutes.
- Remove from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble slightly.
- Coat the cereal and pecans: Pour the caramel mixture over the cereal and pecans, stirring gently until evenly coated.
- Bake: Spread the mixture onto a greased or parchment-lined baking sheet and bake for 45 minutes, stirring every 15 minutes for even coating.
- Cool and serve: Remove from the oven and allow the praline crunch to cool completely before breaking it into clusters.
WW Points Calculation:
- Crispix Cereal (8 cups): 20 points
- Pecan Halves (1 cup): 20 points
- Brown Sugar Substitute (¼ cup): 0 points
- Sugar-Free Maple Syrup (¼ cup): 0 points
- Light Butter (2 tbsp): 4 points
- Vanilla Extract (1 tsp): 0 points
- Baking Soda (½ tsp): 0 points
Total Points: 44
Servings: 16
Per Serving: 2.75 points
Nutrition Information (per serving):
- Calories: ~100 kcal
- Fat: ~6 g
- Protein: ~1 g
- Carbohydrates: ~12 g
- Sugar: ~2 g
- Sodium: ~40 mg
I'm waiting for your comments! Enjoy!
