Praline Pecans & Cranberries Recipe

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Praline Pecans & Cranberries Recipe

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This recipe I found during the holidays and I made a few batches for Christmas parties. Everyone loved it and wanted the recipe.—Nancy Roman, Hackensack, New Jersey
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3-1/2 cups pecan halves
  • 1/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1-1/2 cups dried cranberries

Directions

Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated.
Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container. Yield: 5-1/2 cups.
Originally published as Praline Pecans & Cranberries in Country Woman Christmas Annual 2009, p72

Nutritional Facts

1/2 cup: 346 calories, 27g fat (3g saturated fat), 5mg cholesterol, 50mg sodium, 29g carbohydrate (19g sugars, 4g fiber), 3g protein.

  • 3-1/2 cups pecan halves
  • 1/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1-1/2 cups dried cranberries
  1. Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated.
  2. Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container. Yield: 5-1/2 cups.
Originally published as Praline Pecans & Cranberries in Country Woman Christmas Annual 2009, p72

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