As summer turns into fall, I like to start making recipes with fall flavors, like apples, cranberries, and pumpkin. Pecans are always a great compliment to these flavors, and although I like all kinds of nuts, I tend to gravitate toward pecans more in the autumn. So I was excited to receive some complimentary pecans from family-owned Sunnyland Farms to use in my baking, and I decided to make these Cranberry-Pecan Blondies.
If you’re not familiar with Sunnyland Farms, they not only grow great-tasting pecans, they also grow other quality nuts like pistachios, almonds, peanuts, macadamia nuts, and even raw nuts. They also offer goodies like pecan butter, cashew butter, a variety of chocolate-nut candies and bark, baked goods (cakes and pies!), dried fruits, honey, granola, and an array of food gifts packaged in baskets, boxes, and tins, for special occasions and holidays. You can find all their products at sunnyland farms.com or in their catalog (you can request a printed catalog at their site).
The folks at Sunnyland Farms sent me some pecan halves (two kinds: Raw Mammoth Pecan Halves and Junior Pecan Halves) as well as already-chopped pecan pieces. These blondies call for chopped pecans, so making them is super easy with the pecan pieces—no need to do any prep work! They have a rich, rich buttery taste and are a little chewy on the inside and crispy on the outside. They’re a nice treat for the fall/winter seasons!
CRANBERRY-PECAN BLONDIES by NancyC
Makes a 9×13″ pan
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups coarsely-chopped pecans
- 1 1/4 cups dried cranberries
Preheat oven to 350˚F. Grease or spray a 9×13″ pan OR line with parchment paper.
In large bowl, cream butter and sugars, then add eggs one at a time, mixing just until blended. Add in the vanilla extract and mix until blended.
In medium bowl, blend flour, baking powder, and salt. Gradually add this mixture to butter/egg mixture, mixing just until blended. Fold in the chopped pecans and dried cranberries. Batter will be thick!
Spoon batter into prepared baking pan and bake at 350˚F for 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about an hour, then cut into squares.
Recipe from NancyC | nancy-c.com
I’m looking forward to doing more fall baking, but I may squeeze in another summery recipe before it’s officially fall! 🙂 I have to admit, I will miss summer, but I do like early colorful fall, before it gets cold and grey outside. Do you prefer summer, or are you more of a cold-weather person?
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