Praline Pecans and Cranberries

3 1/2 cups toasted pecan halves
1/4 cup light corn syrup
1/4 cup light brown sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
1/4 teaspoon baking soda
1 1/2 cups dried cranberries

Preheat oven to 250 degrees.

Grease a 9x13 inch pan. Spread pecans in a single layer in pan.

Combine corn syrup, sugar and butter in a 2 cup glass measuring cup. Microwave on high for 1 minute. Stir. Microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until blended. Drizzle evenly over pecans and stir with a wooden spoon until evenly coated.

Bake 1 hour, stirring every 15 to 20 minutes. Transfer mixture to a large sheet that has been covered with heavy duty aluminum foil, spreading pecans evenly with lightly greased spoon. Cool completely.

Break pecans apart with a wooden spoon. Combine pecans and cranberries in a bowl; store in air tight container at room temperature for up to 2 weeks.

Makes 5 cups
Source: Texas Pecan Growers Association