A mix of snacks with praline and chocolate flavors
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This crunchy mixture can be made with a variety of small snacks, such as popcorn, pretzels, and various types of puffed breakfast cereals, such as oatmeal rings, chocolate balls, and squares. Everything is mixed together on a baking sheet and topped with a praline sauce made from butter, molasses, and corn syrup, with vanilla and heavy cream. After baking, the praline will set on the surface of the snacks, infusing them with a delicious caramel flavor. For a bright accent, sprinkle the mixture with a little salt. This snack mix is perfect for taking on the go or serving as a tabletop snack for guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup pecans, coarsely chopped
- 2 cups puffed cereal squares (breakfast cereal)
- 1 cup oatmeal (breakfast cereal)
- 1 cup chocolate balls (breakfast cereal)
- 1 cup salted straws
- 2 tablespoons popcorn
- 1 tbsp. vegetable oil
- 110 g unsalted butter, cut into pieces
- 3 tablespoons molasses
- 3 tablespoons light corn syrup
- 2 tbsp. heavy cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
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Cooking the dish according to the recipe:
- Preheat the oven to 350°F (160°C) and line a baking sheet with parchment paper. Lightly toast the pecans in a large skillet over medium heat for about 5 minutes; transfer to a large bowl. Add the cereal and straws to the bowl.
- Wipe out the skillet. Add 3 kernels of corn and vegetable oil and heat over medium heat until 1 kernel pops. Add the remaining kernels, cover, and cook, shaking the skillet occasionally, until the popping subsides. Remove from heat and stir the popcorn into the snack mixture.
- In a medium saucepan, combine the butter, molasses, corn syrup, heavy cream, and a pinch of salt. Bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture thickens and pulls away from the sides of the pan, about 5 minutes. Remove from heat. Once the mixture stops bubbling, whisk in the vanilla extract. Pour over the snack mixture, season with salt, and fold with a rubber spatula.
- Spread the snack mixture on the prepared baking sheet. Bake in the oven until the popcorn is crispy, about 15 minutes (the praline sauce will still be soft). Remove from the oven and flip with a flat metal spatula. Let cool completely. The snack mixture will set as it cools. Dust with powdered sugar and gently toss. Store in an airtight container for up to 5 days..
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