These No-Bake Cranberry Pecan Praline Cookies are the perfect combination of crunchy pecans, tart cranberries, and sweet, buttery praline. With no need to turn on the oven, they’re ideal for quick treats or holiday gifts. The rich praline coating binds the ingredients into chewy, flavorful bites, making them irresistible for any occasion.
Why You’ll Love No-Bake Cranberry Pecan Praline Cookies
- Quick and Easy: With only a few minutes of cook time, these cookies are ready in under an hour.
- No Oven Required: Perfect for when you want a delicious treat without heating up the kitchen.
- Festive and Flavorful: The combination of tart cranberries and rich pecans makes these cookies a standout holiday treat.
- Perfect for Gifting: Beautifully packaged, these praline cookies make a delightful homemade gift.
Ingredients Notes
- 2 cups pecans, chopped
- 2 cups Craisins (or other dried cranberries)
- 1/2 cup unsalted butter (1 stick)
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup light or dark corn syrup
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- Medium mixing bowl
- Medium saucepan
- Wooden spoon or spatula
- Wax paper or parchment paper
- Measuring cups and spoons
How To Make No-Bake Cranberry Pecan Praline Cookies
Step 1: Prepare the Pecan and Cranberry Mixture
In a medium mixing bowl, combine the chopped pecans and Craisins. Stir to ensure they are evenly mixed. Set aside while you prepare the praline coating.
Step 2: Cook the Sugar Mixture
- In a medium saucepan, melt the butter over medium heat.
- Add the sugar, evaporated milk, and corn syrup to the saucepan. Stir occasionally to combine the ingredients.
- Bring the mixture to a boil, and once it starts boiling, allow it to boil for exactly 3 minutes, stirring occasionally to prevent sticking or burning.
Step 3: Combine the Ingredients
- After 3 minutes, remove the saucepan from the heat.
- Stir in the vanilla extract to enhance the praline flavor.
- Immediately add the prepared pecan and cranberry mixture to the saucepan. Stir vigorously for exactly 4 minutes to ensure the mixture is evenly coated and begins to thicken.
Step 4: Form the Cookies
- Working quickly, drop spoonfuls of the praline mixture onto a sheet of wax paper or parchment paper, spacing them slightly apart.
- Shape the spoonfuls into round cookies if desired, using the back of a spoon.
Step 5: Let Set
Allow the cookies to cool and set at room temperature for 30 minutes to 1 hour. Once set, they will be firm and easy to handle.
Serving and Storage Tips
- Serving Suggestions: Enjoy these cookies as a festive holiday dessert, an afternoon snack, or as part of a cookie platter. Pair them with hot cocoa or tea for a cozy treat.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks, separating layers with wax paper to prevent sticking.
Variations
- Add Chocolate: Drizzle melted dark or white chocolate over the cookies for an extra layer of flavor.
- Use Other Nuts: Swap pecans for walnuts or almonds if preferred.
- Dried Fruit Options: Experiment with dried cherries, raisins, or diced apricots for a different flavor profile.
- Spiced Version: Add 1/2 teaspoon of cinnamon or nutmeg to the sugar mixture for a warm, spiced twist.
Helpful Notes
- Quick Shaping: The praline mixture sets quickly once off the heat, so work fast when dropping and shaping the cookies.
- Prevent Stickiness: Lightly grease your spoon or hands with butter to make shaping the cookies easier.
- Consistent Boiling: Make sure the sugar mixture boils consistently for exactly 3 minutes to achieve the right texture.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality vanilla extract for a deep, rich flavor that enhances the praline.”
- Alton Brown: “A candy thermometer isn’t necessary here, but keeping a close eye on the boiling time ensures the perfect praline consistency.”
Frequently Asked Questions
Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No, sweetened condensed milk is too thick and sweet for this recipe. Evaporated milk provides the right consistency and flavor balance.
Q: Can I use salted butter?
A: Yes, but reduce or omit the added salt in the recipe to prevent the praline from being overly salty.
Q: How do I prevent the praline mixture from hardening too quickly?
A: Work in small batches, and if the mixture starts to harden in the saucepan, gently reheat it over low heat while stirring.
Q: Can I freeze these cookies?
A: Yes! Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.
Q: What can I use instead of corn syrup?
A: Light golden syrup or honey can be used as a substitute, but the flavor and texture may differ slightly.
Conclusion
No-Bake Cranberry Pecan Praline Cookies are a quick and satisfying way to enjoy the holiday season’s best flavors. With their combination of chewy cranberries, crunchy pecans, and rich praline coating, these cookies are sure to be a crowd favorite. Whether you’re gifting them or savoring them at home, these cookies deliver sweetness, texture, and festive charm in every bite!
