Cranberry Pecan Pretzel Salad Recipe

This Cranberry Pecan Pretzel Salad recipe with cranberry sauce, sugared pecans and pretzels is perfect for holiday dinners from Thanksgiving to Christmas.

When someone says the word salad we typically think of the green leafy kind but there’s a whole other world of sweet dessert salads out there! I’m a huge fan of these salads from my Strawberry Pecan Pretzel Salad to my Caramel Apple Pretzel Salad.

But I wanted to make a holiday version that included cranberries so today I’m sharing Cranberry Pecan Pretzel Salad with homemade cranberry sauce and sugared pecans and pretzels. It’s a cool, creamy treat that will be a hit at your holiday potluck!

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Candied Pecans and Pretzels Recipe

Start by making the sugared pecans and pretzels for the salad. Mix together chopped pretzels, chopped pecans, brown sugar and melted butter.

Spread the mixture on a large rimmed baking sheet (I used my jelly roll pan). Bake at 400 degrees for 7 minutes. Allow the mixture to cool. Break into small pieces and set aside.

Cranberry Sauce Recipe

I used homemade cranberry sauce for this recipe (you can use store-bought, if you prefer)) and here’s that recipe just in case you need it.

Put cranberries, granulated sugar, and orange juice in a saucepan. Stir and cook over medium heat for 12-15 minutes, until the cranberries start to break down.

In a small bowl, mix together cold water and cornstarch. Add the mixture to the cranberry sauce while stirring. Stir and cook for 20-30 seconds, until thickened. Set aside to cool.

Cranberry Pecan Pretzel Salad Recipe

Beat together softened cream cheese, granulated sugar, and vanilla. Fold in whipped topping.

Add cranberry sauce and the sugared pecans and pretzels. Stir to combine.

The sugared pecans and pretzels can start to get soggy over time so if you want to prepare this salad ahead of time, leave the sugared pecans and pretzel separate and stir them in before serving. Garnish with sugared cranberries, if desired.

When my sister Tricia makes pretzel salad to bring to a holiday dinner or potluck, she puts the sugared pecans and pretzels in a small container or zip-top baggie so that they easy to bring along and can be stirred in at the last minute.

This beautiful Cranberry Pecan Pretzel Salad recipe is perfect for holiday dinners, parties, and potlucks with tart cranberry sauce, candied pecans, and crunchy pretzels.

5 from 1 vote

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Cranberry Pecan Pretzel Salad

Prep Time

15 mins

Cook Time

7 mins

Total Time

22 mins

 

This Cranberry Pecan Pretzel Salad recipe with cranberry sauce, sugared pecans and pretzels is perfect for holiday dinners from Thanksgiving to Christmas.

Course: Dessert

Cuisine: American

Servings: 13 (1/2 cup servings)

Calories: 397 kcal

Ingredients

Sugared Pecans and Pretzels

• 1 cup chopped pretzels
• 1/2 cup chopped pecans
• 3/4 cup brown sugar
• 3/4 cup butter melted

Cranberry Sauce

• 12 oz fresh or frozen cranberries rinsed and drained
• 1 cup granulated sugar
• 1 cup orange juice
• 2 tbsp cold water
• 2 tbsp cornstarch
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz cool whip or 3 cups whipped cream
• 1/2 cup sugared cranberries

Instructions

Sugared Pecans and Pretzels

1. Start by making the sugared pecans and pretzels for the salad. Mix together chopped pretzels, chopped pecans, brown sugar and melted butter. Spread the mixture on a large rimmed baking sheet (I used my jelly roll pan). Bake at 400 degrees for 7 minutes. Allow the mixture to cool. Break into small pieces and set aside.

Cranberry Sauce

1. Put cranberries, granulated sugar, and orange juice in a saucepan. Stir and cook over medium heat for 12-15 minutes, until the cranberries start to break down. In a small bowl, mix together cold water and cornstarch. Add the mixture to the cranberry sauce while stirring. Stir and cook for 20-30 seconds, until thickened. Set aside to cool.

Cranberry Pecan Pretzel Salad

1. Beat together softened cream cheese, granulated sugar, and vanilla. Fold in whipped topping. Add cranberry sauce and the sugared pecans and pretzels. Stir to combine.

2. Garnish with sugared cranberries, if desired.

Recipe Notes

The sugared pecans and pretzels can start to get soggy over time so if you want to prepare this salad ahead of time, leave the sugared pecans and pretzel separate and stir them in before serving.

Nutrition Facts

Cranberry Pecan Pretzel Salad

Amount Per Serving

Calories 397 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Cholesterol 50mg17%

Sodium 244mg11%

Potassium 152mg4%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 41g46%

Protein 2g4%

Vitamin A 645IU13%

Vitamin C 13.5mg16%

Calcium 58mg6%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Strawberry Pecan Pretzel Salad

Caramel Apple Pretzel Salad