Praline Pecans and Cranberries
3 1/2 c. pecan halves
1/4 c. light corn syrup
1/4 c. packed light brown sugar
2 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
1 1/2 c. dried cranberries
Preheat oven to 250F. Grease a 13 x 9-inch baking pan, set aside.
Cover large baking sheet with heavy-duty aluminum foil. Set aside.
Spread pecans in a single layer in prepared baking pan. (the greased one).
Combine corn syrup, sugar and butter in small microwavable bowl. Microwave at HIGH 1 minute. Stir. Stir in vanilla and baking soda until well blended. Drizzle evenly over pecans; stir with wooden spoon until evenly coated.
Bake 1 hour, stirring every 20 minutes with wooden spoon. Immediately transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
Cool completely. Break pecans apart with wooden spoon. Combine pecans and cranberries in large bowl…
Store in airtight container at room temperature up to 2 weeks.