“I poured the pan onto parchment and my son said the buttery pecans and caramel crunch taste like a county fair in a bowl
🥣 Step-by-Step Instructions
Prep the Base & Baking Sheet:Line a large baking sheet with parchment paper and set aside. In a large heat-safe bowl, combine the Chex cereal and raw pecan halves.
Make the Buttery Caramel:In a medium saucepan over medium heat, melt the butter, brown sugar, and maple syrup together. Bring the mixture to a gentle boil, stirring constantly, and cook for 2 minutes until smooth and bubbly. 🫕
Whip & Flavor:Remove the saucepan from the heat. Quickly stir in the vanilla extract, fine sea salt, and baking soda. The caramel will foam up and turn light in color! 🧪✨
Coat the Cereal & Pecans:Immediately pour the hot caramel mixture over the cereal and pecans in the bowl. Gently toss with a spatula until every piece is evenly coated in buttery goodness.
Set on Parchment:Pour the warm mix onto the prepared parchment paper. Spread it out into an even layer using your spatula. Sprinkle generously with flaky sea salt while the caramel is still warm! 🧂✨
Cool & Break Apart:Allow the mix to cool completely at room temperature for about 15–20 minutes until the caramel sets into a crispy crunch. Break into bite-sized clusters, transfer to a serving bowl, and enjoy! 🥣✨
