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
Units
Scale
- 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.
