Ingredients:
- 2 cups Pecans chopped
- 2 cups Craisins Or other brand of dried cranberries
- ½ cup Butter one stick unsalted butter
- 2½ cups Sugar
- ½ cup Evaporated milk
- ½ cup Corn Syrup Both light or dark corn syrup are fine
- 1 teaspoon Vanilla
INSTRUCTIONS:
- In a medium mixing bowl, combine pecans and cranberries and set aside.
- In a medium saucepan, melt butter with the sugar, the evaporated milk, and the corn syrup on medium heat.
- Bring the butter mixture to a boil. Once at a boil, allow it to boil for exactly three minutes. Stir several times during this three minutes.
- Remove the mixture from heat.
- Add the vanilla and the pecan mixture to the mixture.
- Stir fast and consistently for exactly four minutes.
- After four minutes drop by spoonfuls onto wax paper or parchment paper.
- Allow the cookies to set for at least 30 minutes to an hour to set.
Notes
*Move quickly when dropping the cookies because the mixture will begin to firm up rapidly.