Best 8 Pecan Pralines With Cranberries Recipes

PRALINE PECANS AND CRANBERRY MIX

Steps:

• Preheat oven to 250 F and grease a 13x9" baking pan, set aside. Cover large baking sheet with heavy duty foil, set aside.
• Spread pecans in single layer on prepared baking pan.
• Combine corn syrup, brown sugar and butter in small microwavable bowl and microwave on HIGH 1 minute; stir.
• Microwave 30 seconds to 1 minute or until boiling rapidly.
• Stir in vanilla and baking soda until well blended.
• Drizzle mixture evenly over pecan halves and stir until evenly coated.
• Bake 1 hour, stirring every 20 minutes with a wooden spoon.
• IMMEDIATELY transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
• Cool completely. Break apart with wooden spoon.
• Combine pecans with cranberries in large bowl.
• Store in an airtight container for up to 2 weeks. You can also divide between cute cellophane gift bags and twist tie to seal.

PRALINE PECANS & CRANBERRIES

Steps:

• Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.

NUTTY CRANBERRY RELISH

Steps:

• Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
• Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
• Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
• Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
• Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
• Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

CRANBERRY PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
• Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
• Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
• Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

FRESH CRANBERRY PECAN SALAD

Steps:

• Wash cranberries, discard mushy ones.
• Pulse in food processor until just slightly chopped (you could hand chop).
• Cut oranges into pieces about the size of the tidbits.
• Mix cranberries, sugar, raisins, pecans, pineapple tidbits with juice and orange pieces all together.
• Allow to marinate in the refrigerator overnight.

SPICY PECANS N CRANBERRIES

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.

CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
• Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
• Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

CRANBERRY PECAN DRESSING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
• In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
• Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.