1. Preheat the oven to 200-250°F to ensure even baking and drying of the mixture without burning the caramel.
2. Combine Crispix cereal and pecan halves in a large mixing bowl to prepare the base mixture.
3. In a medium saucepan, combine butter, brown sugar, and corn syrup. Heat over medium heat, stirring continuously until the mixture begins to boil. Reduce the heat to a simmer and cook for 5 minutes for a smooth caramel sauce.
4. If using baking soda (optional), stir it into the caramel sauce while it’s still warm for a lighter texture.
5. Remove the caramel sauce from heat and mix in vanilla extract and salt to enhance sweetness and balance the flavor.
6. Pour the caramel sauce over the cereal and pecan mixture immediately. Toss everything with a large spoon or spatula to evenly coat the ingredients before the caramel sets.
7. Spread the coated mixture onto ungreased or lightly greased baking sheets, ensuring an even layer for uniform baking.
8. Bake in the preheated oven for 1 hour, stirring the mixture every 15-20 minutes to prevent clumping and ensure even coating.
9. Remove the baking sheets from the oven and allow the Praline Crunch to cool completely.
10. Once cooled, break the Praline Crunch into bite-sized pieces, and it’s ready to be served, stored, or packaged for gifting.