Pecan Pralines With Cranberries Recipes

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.

Steps:

• 1. Preheat oven to 250 degrees. Cover a large baking sheet with aluminum foil and set aside. In a large bowl combine corn syrup, sugar, and butter in a 2 quart glass measure or microwave safe bowl. Microwave on high for 1 minute. Stir, and microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until well blended. Add the pecan halves and mix together until all the pecans are coated. Spread mixture onto a greased baking pan and cook for 45 minutes mixing the pecans every 15 minutes. When done remove from oven and spread on the baking pan covered with foil. Cool completely and break into pieces and add dried cranberries or cherries

Steps:

• Preheat oven to 250 F and grease a 13x9" baking pan, set aside. Cover large baking sheet with heavy duty foil, set aside.
• Spread pecans in single layer on prepared baking pan.
• Combine corn syrup, brown sugar and butter in small microwavable bowl and microwave on HIGH 1 minute; stir.
• Microwave 30 seconds to 1 minute or until boiling rapidly.
• Stir in vanilla and baking soda until well blended.
• Drizzle mixture evenly over pecan halves and stir until evenly coated.
• Bake 1 hour, stirring every 20 minutes with a wooden spoon.
• IMMEDIATELY transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
• Cool completely. Break apart with wooden spoon.
• Combine pecans with cranberries in large bowl.
• Store in an airtight container for up to 2 weeks. You can also divide between cute cellophane gift bags and twist tie to seal.

Steps:

• Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.