Description
These No-Bake Cranberry Pecan Praline Cookies are sweet, nutty, and tangy treats packed with dried cranberries and toasted pecans. Quick to make and perfect for holiday gifting or snacking, they require no oven and minimal effort.
Ingredients
Units
Scale
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (113 g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (200 g) pecan halves, roughly chopped and toasted
- 1/2 cup (75 g) dried cranberries
Instructions
- Prepare a baking sheet:
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Toast the pecans:
- Heat a dry skillet over medium heat. Add the chopped pecans and toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
- Make the praline mixture:
- In a medium saucepan, combine the sugar, heavy cream, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and continue cooking for 3-4 minutes without stirring, or until the mixture thickens slightly.
- Combine the ingredients:
- Remove the saucepan from the heat and stir in the vanilla extract, toasted pecans, and dried cranberries. Mix well to coat everything evenly.
- Form the cookies:
- Quickly spoon the mixture onto the prepared baking sheet, forming small mounds (about 1-2 tablespoons each). Work quickly, as the mixture will begin to set as it cools.
- Cool and set:
- Allow the cookies to cool completely at room temperature, about 30 minutes, or until firm.
- Serve and enjoy:
- Once set, transfer the cookies to an airtight container. Store at room temperature for up to 5 days.
Notes
- Customizations: Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Storage: These cookies can also be stored in the refrigerator for a firmer texture or frozen for up to 2 months.
- Substitutions: Swap dried cranberries for dried cherries, raisins, or chopped dried apricots if desired.