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Bake Cranberry Pecan Praline: 20 Min Dessert

Bake Cranberry Pecan Praline

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These no-bake cranberry pecan praline cookies offer a delightful chewy texture with a sweet and tangy flavor, perfect for festive snacking. They are easy to make in under 20 minutes and are a gluten-free option.

Ingredients

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  • 1 cup Sugar
  • 1/2 cup Unsalted Butter
  • 1/4 cup Heavy Cream (or whole or coconut milk)
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans (chopped)
  • 1 cup Dried Cranberries
  • 2 cups Rolled Oats (certified gluten-free for gluten-free option)
  • 1/2 teaspoon Salt

Instructions

  1. Chop pecans and measure dried cranberries and rolled oats. Gather a medium saucepan and a baking sheet lined with parchment paper.
  2. In the saucepan, combine sugar, unsalted butter, and heavy cream over medium heat. Stir frequently until it reaches a gentle boil. Cook for 2-3 minutes until slightly thickened and a light caramel color.
  3. Remove from heat and stir in vanilla extract and a pinch of salt.
  4. Fold in the chopped pecans, dried cranberries, and rolled oats until evenly coated in the praline mixture.
  5. Drop spoonfuls of the mixture onto the lined baking sheet, spacing about an inch apart.
  6. Allow cookies to cool at room temperature for 30-40 minutes or refrigerate for 20 minutes until set.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • For extended freshness, store in the refrigerator for up to 2 weeks or freeze for up to 2 months.
  • Ensure the praline mixture reaches a light caramel stage for proper setting.
  • Have all ingredients prepped before starting for a streamlined process.
  • Do not rush the cooling process; chilling can expedite setting.

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