No-Bake Cranberry Pecan Praline Cookies 9 Genius Tips
Buttery praline gloss, tart cranberries, and toasted pecans come together in minutes. A precise 3-minute boil and 4-minute stir deliver fudgy yet firm no-bake cookies with a shiny finish and perfect snap.
Equipment
- Medium heavy saucepan
- Heatproof spatula or wooden spoon
- Timer
- Pastry brush
- Two sheet trays
- Parchment or wax paper
- Two spoons or small cookie scoop
Ingredients
Nut and Fruit Mix
- 2 cups pecans chopped; lightly toast for extra depth if desired
- 2 cups dried cranberries any brand; choose soft, plump berries
Praline Syrup Base
- 0.5 cup unsalted butter 1 stick; cut in pieces for even melting
- 2.5 cups granulated sugar
- 0.5 cup evaporated milk shake can before opening
- 0.5 cup corn syrup light or dark both work
- 1 tsp vanilla extract stir in off heat
Instructions
- Set up first Line two sheet trays with parchment or wax paper. Combine chopped pecans and dried cranberries in a medium bowl and place beside the stove. Have a timer ready.
- Melt and dissolve In a medium heavy saucepan over medium heat, add butter, sugar, evaporated milk, and corn syrup. Stir gently until the butter melts and most sugar dissolves. Avoid splashing sugar crystals up the pan sides.
- Clean the sides If crystals appear on the pan walls, wash them down with a damp pastry brush to prevent grainy texture later.
- Boil exactly 3 minutes Increase heat to medium high and bring to a steady rolling boil that does not stop when stirred. Start the timer for 3 minutes, stirring several times. Visual cues: tighter bubbles, slightly thicker syrup, a shade deeper in color.
- Off heat and flavor Remove from heat and immediately stir in vanilla to preserve aroma.
- Coat the mix-ins Add the pecans and cranberries. Fold until everything is evenly coated and glossy.
- Beat 4 minutes Stir briskly for 4 minutes until the mixture thickens, turns slightly opaque, and a ribbon from the spatula leaves a trail that disappears after 1–2 seconds.
- Scoop quickly Drop rounded spoonfuls onto prepared trays, spacing about 1 inch apart. Work steadily; the mixture firms as it cools.
- Let set Leave at room temperature until firm to the touch, about 30–60 minutes depending on room temperature and humidity.
Notes
Texture fixes: If cookies seem dry and crumbly, the boil went long; add 1–2 tsp warm water and stir before scooping next time. If tacky, stir 30–60 seconds more until satiny and just opaque.
Flavor boosts: Add orange zest, a pinch of cinnamon, or finish a few cookies with flaky salt.
Storage: Store airtight at cool room temperature 2–3 days. Layer with parchment to prevent sticking.
Freezer: Freeze in a single layer until solid, then bag with parchment between layers for up to 1 month; thaw at room temperature.
Flavor boosts: Add orange zest, a pinch of cinnamon, or finish a few cookies with flaky salt.
Storage: Store airtight at cool room temperature 2–3 days. Layer with parchment to prevent sticking.
Freezer: Freeze in a single layer until solid, then bag with parchment between layers for up to 1 month; thaw at room temperature.