Praline Pecan Crunch – A Sweet Low Sodium Treat
One thing I never really considered when I started this low sodium journey, was how much sodium was hidden in sweet recipes. I mean they are sweet, there is no salt in there. Right? Well, just like everything else, you need to read the labels, and remember that there is salt in just about everything. I would have to remake my favorite sweets recipes. So I started with our family recipes to make them heart healthy, and keep them as family traditions. I started with my Grandfather’s Praline Pecan Crunch recipe.
Remaking Traditional Recipes For New Healthy Traditions
My Grandfather, Robert Lower (Papa Bob), spent most of his life as a pharmacist. Those skills of measurement and mixing gave him a special gift in the kitchen as well. I hope that is where I get some of my cooking talent. During the holidays he was almost the Willy Wonka of Minnetonka. He made several varieties of classic candies: almond and other barks, bourbon balls, truffles, and snack mixes, like his praline pecan crunch. You always knew that one of your gifts each year at Christmas would be a great big jar full of some kinds of snacks and confections.
He has a trove of recipes that I hope to be able to dig into and hack the recipes to keep these treats alive in our family for generations to come in a healthier version. The recipe that is up first is for his dangerously addictive praline pecan crunch. Pecans were my Mom’s favorites, so Papa Bob scored extra points when he would send a batch to us for the Holidays. It was doled out sparingly when guests came over (so we could keep the lion’s share). It is a great option when you are entertaining for the Holidays.
Have you made any healthy modifications to your family’s traditional recipes? If so, let me know in comments below!
The Recipe For Low Sodium Praline Pecan Crunch
- 8 cups Quaker Toasted Oatmeal Squares Original or Cinnamon
- 1 cup Pecans - coarsely chopped
- 1/3 cup Light Corn Syrup
- 1/3 cup Brown Sugar - firmly packed
- 3 Tbsp Unsalted Butter or vegetable oil spread if you prefer
- 1 tsp Vanilla extract
- 1/2 tsp Baking soda I uses Nr-G sodium free
Heat your oven to 250 degrees F
Spray a 13" x9" baking sheet with non-stick cooking spray
Combine cereal and pecans, mix thoroughly, and spread evenly on sheet and set aside
In a large microwavable bowl, combine brown sugar, corn syrup, and butter.
Microwave mixture on High for 1 minute and 30 seconds
Stir completely and microwave for another 30 seconds until it is boiling
Add the vanilla and baking soda and mix completely.
Pour the mixture completely over the cereal and pecans stirring the mix with a spatula to ensure everything is coated
Bake for 1 hour at 250 degrees F stirring every 20 minutes spreading the mix over the baking sheet
Allow entire mix to cool, break into pieces, and store tightly covered.