Recipe by HokiesMom
From the 100 Best Appetizers Cookbook given to me by my sweet swap partner MaField during the Cookbook Swap in 2008. I'm planning on using this for holiday gifts this year. I really liked the flavor of the cranberries in this mix. Store in an airtight container at room temperature for up to 2 weeks.
Top Review by raisespuppies
First few times I made this the pecans were more like solid candy. Ever since they come out sticky and soft. Not sure why the change, but I decided to keep them in the oven for additional time, turning/mixing every 15 minutes, until the carmel was stringy. Today that meant an additional 30 minutes, but they dried hard and not sticky. So the key is making sure the carmel has sticky strands upon mixing before removing from the oven and laying in the second pan to cool. Hope that helps others : )
- 828.06 ml pecan halves
- 59.14 ml light corn syrup
- 59.14 ml light brown sugar, packed
- 29.58 ml butter
- 4.92 ml vanilla
- 1.23 ml baking soda
- 354.88 ml dried cranberries
Directions See How It's Made
- 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.