• 3 1/2 cups toasted pecan halves
  • 1/4 cup light corn syrup
  • 1/4 cup light brown sugar
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1 1/2 cups dried cranberries


Preheat oven to 250 degrees. Grease a 9×13 inch pan. Spread pecans in a single layer in pecan. Combine corn syrup, sugar and butter in a 2 cup glass measuring cup. Microwave on high for 1 minute. Stir. Microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until blended. Drizzle evenly over pecans and stir with a wooden spoon until evenly coated. Bake 1 hour, stirring every 15 to 20 minutes.

Transfer mixture to a large sheet that has been covered with heavy duty aluminum foil, spreading pecans evenly with lightly greased spoon. Cool completely. Break pecans apart with a wooden spoon. Combine pecans and cranberries in a bowl; store in air tight container at room temperature for up to 2 weeks.

Servings 0