Praline Crunch

Preheat oven to 250°F (120°C) with a rack in the middle position. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. In an extra-large mixing bowl, combine 8 cups Crispix cereal and 2 cups pecan halves; set aside.

In a medium saucepan, combine 1 cup packed light brown sugar, ½ cup light corn syrup, and ½ cup butter over medium heat. Stir constantly until butter melts and sugar dissolves. Bring to a rolling boil and let boil undisturbed for exactly 2 minutes.

Remove saucepan from heat source immediately. Stir in ¼ tsp baking soda and 1 tsp vanilla extract. Whisk quickly; the caramel will react with the leavening agent, foaming, puffing up, and turning into a light, aerated glaze.

Pour hot foaming glaze immediately over the reserved cereal and pecans. Use a rubber spatula to fold gently from the bottom up until every piece is uniformly coated before the sugars cool.

Spread mix into a single layer on the prepared baking sheet. Bake at 250°F (120°C) for 45 minutes to 1 hour, pulling the pan out every 15 minutes to gently toss and redistribute the mix to prevent clumping into a solid block.

Remove from oven. Let sit undisturbed at room temperature for 15 to 20 minutes. As the glaze cools below its thermal setting point, it will harden into a dry, crisp shell. Break up large clusters by hand before serving.