Ingredients
Scale
- 1 1/2 cups Granulated Sugar
- 1/2 cup packed Light Brown Sugar
- 1/2 cup Evaporated Milk
- 1/2 cup Unsalted Butter (1 stick)
- 2 cups Powdered Sugar (confectioners' sugar)
- 1 teaspoon Vanilla Extract
- 1 cup Chopped Pecans
- 1/2 cup Dried Cranberries
Instructions
- Step 1: In a medium saucepan, combine the granulated sugar, brown sugar, evaporated milk, and butter. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.
- Step 2: Once the mixture reaches a rolling boil, allow it to continue boiling for exactly 1 minute without stirring. Remove the saucepan immediately from the heat.
- Step 3: Quickly stir in the vanilla extract and the powdered sugar until the mixture is smooth and the powdered sugar is fully incorporated. The mixture will begin to thicken rapidly.
- Step 4: Immediately fold in the chopped pecans and the dried cranberries until they are evenly distributed throughout the praline mixture.
- Step 5: Working very quickly, drop the mixture by tablespoonfuls onto sheets of wax paper or parchment paper. Allow the cookies to set completely at room temperature for about 30 minutes, or refrigerate for 15 minutes for faster setting.
Notes
- Store these cookies in an airtight container at cool room temperature for the best texture; they can be refrigerated but may become slightly firmer.
- If the cookies harden significantly after storage, microwave one for just 5 seconds on 50% power to restore a slightly softer, chewier praline texture.
- For an elegant serving suggestion, enjoy these pralines slightly chilled alongside a strong cup of coffee or crumble them over vanilla bean ice cream for a festive topping.
- Chef's Tip: To manage the rapid setting process, have the vanilla, powdered sugar, pecans, and cranberries measured and lined up near the stovetop, as speed is essential once the 1-minute boil is complete.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American