Our My Secret Garden Praline Mix. 750 ML bottle ~25 oz.
Recipe for Praline crunch:
Stir together 6 Cups of chex cereal and 2 Cups pecans halves in 9x13 pan. Melt 1/4 cup of butter, 1/2 cup of brown sugar, 1/2 cup of praline mix, bring it to a boil, gently cook for 2 minutes. Stir in 1/2 tsp baking soda until foamy. Pour over mixture and stir to coat. Bake at 250 F for 1 hour. Stir once during baking.
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