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1
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
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2
Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl.
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3
Add the cereals and pretzels to the bowl and set aside.
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4
Wipe out the saucepan.
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5
Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides.
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6
Remove from the heat and add to the cereal mixture; toss to combine.
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7
Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally.
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8
Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes.
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9
Remove from the heat.
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10
Once the mixture stops bubbling, stir in the vanilla.
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11
Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat.
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12
Spread the snack mix on the prepared baking sheet.
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13
Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft).
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14
Remove from the oven and use a flat metal spatula to flip the mix in large sections.
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15
Let cool completely.
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16
(The snack mix will harden as it cools.)
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17
Sprinkle with the confectioners' sugar and gently toss to coat.
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18
Store in an airtight container for up to 5 days.
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19
Photograph by Ryan Dausch
