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    Praline Pecans and Cranberries


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    Preheat oven to 250 degrees. Grease a 9x13 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.

    Yield: 5 servings

 

 

 


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