Praline Pecans and Cranberries recipe

Source: The Texas Pecan Growers Association

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

Heat oven to 250 degrees F. Grease a 9 x 13-inch baking pan. Spread pecans in a single layer in pan.

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 extract 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 a 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 an air tight container at room temperature for up to 2 weeks.

Yields 5 cups.