3 1/2 c. pecan halves
1/4 c. light corn syrup
1/4 c. packed light brown sugar
2 tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
1 1/2 c. dried cranberries

Preheat oven to 250°F. Grease bottom of 13 x 9 pan. Set aside. Cover large baking sheet with heavy-duty foil. Set aside. Spread pecans in single layer in prepared baking pan.

Combine corn syrup, sugar and butter in small microwavable bowl. Microwave on High 1 minute. Stir. Microwave 30 seconds to 1 minute or until boiling rapidly. Stir in vanilla and baking soda until well blended. Drizzle evenly over pecans. Stir with wooden spoon until well coated.

Bake 1 hour, stirring every 20 minutes with wooden spoon. Immediately transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula. Cool completely. Break pecans apart with wooden spoon. Combine pecans and cranberries in large bowl.

Makes 5 cups.