No-Bake Cranberry Pecan Cookies are a delightful, melt-in-your-mouth treat perfect for when you want a quick dessert without turning on the oven. These praline-inspired cookies combine crunchy pecans, tart dried cranberries, and a buttery caramel base for an irresistible sweet snack. Ready in just 45 minutes, they’re ideal for holidays, parties, or an anytime indulgence.
Why You Will Love No-Bake Cranberry Pecan Cookies
- No Oven Required: A stovetop recipe perfect for quick preparation.
- Sweet and Tart: The combination of caramelized sugar and tangy cranberries is heavenly.
- Texture Heaven: Crunchy pecans and chewy cranberries make every bite satisfying.
- Quick and Simple: Ready in under an hour with easy-to-follow steps.
- Perfect for Sharing: Great for gifting or serving at gatherings.
Ingredients Notes for No-Bake Cranberry Pecan Cookies
- Pecans (2 cups): Chopped pecans add crunch and a rich, nutty flavor. Walnuts can be substituted if needed.
- Dried Cranberries (2 cups): Bring a tart and chewy element to balance the sweetness. Use your favorite brand, like Craisins.
- Unsalted Butter (½ cup): Provides the base for the caramel mixture.
- Sugar (2 ½ cups): Sweetens and creates the praline-like consistency.
- Evaporated Milk (½ cup): Adds creaminess to the caramel mixture. Do not substitute with condensed milk.
- Corn Syrup (½ cup): Binds the caramel and prevents crystallization. Light or dark corn syrup both work.
- Vanilla Extract (1 teaspoon): Enhances the flavor with warm, aromatic notes.
Kitchen Equipment Needed
- Medium mixing bowl
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Wax paper or parchment paper
- Spoon for scooping
How to Make No-Bake Cranberry Pecan Cookies
- Prepare the Mix-Ins: In a medium mixing bowl, combine the chopped pecans and dried cranberries. Set aside.
- Make the Caramel Base:
- In a medium saucepan, melt the butter over medium heat.
- Add the sugar, evaporated milk, and corn syrup to the melted butter. Stir well to combine.
- Bring the mixture to a boil, stirring occasionally. Once it reaches a boil, allow it to boil for exactly 3 minutes, stirring frequently to prevent scorching.
- Combine the Ingredients:
- Remove the saucepan from heat and stir in the vanilla extract.
- Add the pecan and cranberry mixture to the caramel mixture. Stir quickly and consistently for 4 minutes to evenly coat the ingredients.
- Form the Cookies:
- Using a spoon, drop the mixture by spoonfuls onto wax paper or parchment paper. Shape them as desired.
- Set the Cookies:
- Allow the cookies to cool and set at room temperature for at least 30 minutes to 1 hour.
Serving and Storage Tips
- Serving: Enjoy these cookies at room temperature as a sweet snack or dessert.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Variations
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cookies for added decadence.
- Tropical Twist: Substitute cranberries with dried pineapple or mango for a tropical flavor profile.
- Coconut Pecan Version: Add ½ cup shredded coconut for extra texture and flavor.
Helpful Notes
- Use a timer to ensure the caramel mixture boils for exactly 3 minutes; overcooking can result in a hard texture.
- Stir the mixture quickly after adding the pecans and cranberries to prevent the caramel from setting too soon.
- Work on wax or parchment paper for easy cleanup and perfect cookie release.
Tips from Well-Known Chefs
- Sally McKenney (Sally’s Baking Addiction): “Use light corn syrup for a more neutral flavor or dark corn syrup for a richer taste.”
- Ina Garten: “Always use real vanilla extract for the best flavor—it makes a big difference in simple recipes like this.”
- Ree Drummond (The Pioneer Woman): “To keep pecans crunchy, toast them lightly in the oven before adding to the mixture.”
Frequently Asked Questions (FAQ)
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit any added salt to prevent the cookies from being overly salty.
Can I use a sugar substitute?
Granulated sugar substitutes like erythritol may work but could affect the texture. Test a small batch first.
What if my cookies don’t set?
Ensure you boiled the caramel mixture for the full 3 minutes. If it’s still too soft, refrigerate the cookies to help them firm up.
Can I add chocolate chips?
Yes! Stir in ½ cup of mini chocolate chips after mixing the pecans and cranberries.
Do I need to refrigerate these cookies?
No, they set well at room temperature, but refrigerating can help speed up the process.
No-Bake Cranberry Pecan Cookies are a simple, delicious treat with all the cozy flavors of pralines and the festive touch of cranberries. Enjoy making and sharing these irresistible cookies!
