Effortlessly delicious, these no-bake cookies combine the tangy sweetness of cranberries with the crunch of pecans for a delightful treat. Perfect for holidays, parties, or whenever you crave something sweet with minimal effort.
Why You’ll Love This Recipe
- No baking required, making it quick and hassle-free.
- Perfectly balanced flavors: sweet, tangy, and nutty.
- Ideal for holiday gatherings, cookie exchanges, or gifting.
- Requires just a handful of pantry staples.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups pecans, chopped
- 2 cups Craisins (or dried cranberries)
- 1/2 cup unsalted butter (1 stick)
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup (light or dark)
- 1 teaspoon vanilla extract
Directions
- Prepare the Dry Mix:
In a medium bowl, combine chopped pecans and Craisins. Set aside. - Cook the Sugar Mixture:
- In a medium saucepan, melt butter over medium heat.
- Add sugar, evaporated milk, and corn syrup. Stir occasionally until combined.
- Bring the mixture to a boil and let it boil for exactly 3 minutes, stirring occasionally to prevent burning.
- Combine the Ingredients:
- Remove the saucepan from heat. Stir in the vanilla extract.
- Add the pecan and cranberry mixture to the hot sugar mixture. Stir vigorously for 4 minutes to ensure even coating.
- Form the Cookies:
Using a spoon, drop heaping spoonfuls of the mixture onto wax or parchment paper, shaping them into individual cookies. - Let the Cookies Set:
Allow the cookies to cool and harden for 30 minutes to 1 hour before serving.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 10 minutes
- Cooking Time: 3 minutes
- Total Time: 40 minutes
Variations
- Nut Substitutions: Swap pecans with walnuts, almonds, or hazelnuts for a different flavor profile.
- Chocolate Drizzle: Drizzle melted chocolate over the cookies once they’ve cooled for an extra touch of sweetness.
- Add Spices: Mix in a pinch of cinnamon or nutmeg for a warm, holiday-inspired flavor.
- Dried Fruit Options: Substitute cranberries with raisins, chopped apricots, or cherries.
- Salted Twist: Sprinkle a bit of flaky sea salt on top for a sweet-and-salty treat.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Refrigeration: Refrigerate for up to 2 weeks to keep them fresher for longer.
- Freezing: Freeze the cookies in a single layer in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use dark corn syrup instead of light?
Yes, dark corn syrup adds a richer flavor, but either works well in this recipe.
2. Are these cookies gluten-free?
Yes, the ingredients are naturally gluten-free. Just ensure no cross-contamination if necessary.
3. Can I use a sugar substitute?
You can try granulated sugar substitutes like erythritol or monk fruit, but the texture may vary slightly.
4. How do I prevent the cookies from sticking to the paper?
Use wax or parchment paper to prevent sticking, or lightly grease the surface.
5. What’s the best way to chop pecans?
Use a sharp knife or a food processor, but be careful not to grind them too fine.
6. Can I add chocolate chips?
Yes, stir in mini chocolate chips once the sugar mixture has slightly cooled to avoid melting.
7. Do I have to use evaporated milk?
Evaporated milk helps create the praline texture, but you can substitute with half-and-half in a pinch.
8. Can I make these cookies smaller or larger?
Absolutely! Adjust the size of the spoonfuls and remember to modify cooling times slightly.
9. How do I know when the sugar mixture is ready?
Boil the mixture for exactly 3 minutes for the right consistency; undercooking may result in softer cookies.
10. Can I double the recipe?
Yes, but work quickly to form the cookies before the mixture cools and hardens.
Conclusion
No-Bake Cranberry Pecan Praline Cookies are the perfect solution for anyone craving a quick, festive dessert. With their delightful mix of tangy cranberries, crunchy pecans, and a rich praline coating, they’re sure to impress at any gathering. Whip up a batch and enjoy the simple joy of homemade treats!
Print
No-Bake Cranberry Pecan Praline Cookies
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Easy no-bake cranberry pecan praline cookies packed with tangy cranberries and crunchy pecans! Perfect for holidays, cookie exchanges, or any time you crave a sweet treat.
Ingredients
- 2 cups pecans, chopped
- 2 cups Craisins (or dried cranberries)
- 1/2 cup unsalted butter (1 stick)
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup (light or dark)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dry Mix:
- Combine chopped pecans and Craisins in a medium bowl. Set aside.
- Cook the Sugar Mixture:
- Melt butter in a medium saucepan over medium heat.
- Add sugar, evaporated milk, and corn syrup, stirring occasionally to combine.
- Bring the mixture to a boil and let it boil for exactly 3 minutes, stirring occasionally to prevent burning.
- Combine the Ingredients:
- Remove the saucepan from heat and stir in the vanilla extract.
- Mix the pecan and cranberry mixture into the hot sugar mixture, stirring vigorously for 4 minutes to ensure an even coating.
- Form the Cookies:
- Drop heaping spoonfuls of the mixture onto wax or parchment paper, shaping into individual cookies.
- Let the Cookies Set:
- Allow the cookies to cool and harden for 30 minutes to 1 hour before serving.
Notes
- Ensure you stir the sugar mixture consistently during boiling to avoid burning.
- Store cookies in an airtight container for up to a week.
- For an extra festive touch, drizzle melted white chocolate over the cookies once set.
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