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Cranberry Pecan Pretzel Salad Recipe
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Cranberry Pecan Pretzel Salad

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
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 13 (1/2 cup servings)
Calories 397kcal

Ingredients

Sugared Pecans and Pretzels

Cranberry Sauce

Instructions

Sugared Pecans and Pretzels

  • 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

  • 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

  • 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.
  • Garnish with sugared cranberries, if desired.

Video

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

Calories: 397kcal | Carbohydrates: 52g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 244mg | Potassium: 152mg | Fiber: 2g | Sugar: 41g | Vitamin A: 645IU | Vitamin C: 13.5mg | Calcium: 58mg | Iron: 0.7mg