Source: Better Homes and Gardens

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Recipe Summary test

total:
20 mins
Servings:
8
Yield:
8 (3-tablespoon) servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine cranberries and brandy. Let stand for 15 minutes. Add pecan halves and ice cream topping. Toss to coat.

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  • Serve immediately or cover and store in refrigerator up to 1 week. Bring to room temperature before serving. Makes 8 (3-tablespoon) servings.

Test Kitchen Tip:

To toast pecans, spread nuts in single layer in shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or until nuts are light golden brown. Because pecans are already brown in color, it helps to break a nut or two in half to check for the change in color.

Nutrition Facts

195 calories; fat 15g; saturated fat 1g; carbohydrates 14g; mono fat 8g; poly fat 4g; insoluble fiber 2g; sugars 11g; protein 2g; thiamin 0.1mg; niacin equivalents 0.2mg; folate 4mcg; sodium 36mg; potassium 94mg; calcium 20.2mg; iron 0.5mg.
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