Ingredients
Scale
- 1 cup dried cranberries
- 1 cup toasted pecans, chopped
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the brown sugar, heavy cream, unsalted butter, and salt. Bring to a boil over medium heat and let it boil for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
- In a large bowl, mix together the dried cranberries and toasted pecans.
- Pour the caramel mixture over the cranberry-pecan mixture and stir until well combined.
- Spoon the mixture onto a parchment-lined baking sheet, forming rounds.
- Allow to cool and set for about 20 minutes before serving.
Notes
Toast the pecans until fragrant and slightly darker for enhanced flavor. Work quickly when pouring the caramel to ensure an even coating.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg