Cranberry Sauce Cream Cheese Dip with Candied Pecans

1. 1

   For the pecans: In a small bowl, combine brown sugar, water, vanilla, and paprika and set aside.

2. 2

   In a medium saucepan over medium heat, toast pecans about 3 minutes or until they give off a nutty aroma.

3. 3

   Stir occasionally to prevent burning.

4. 4

   Pour the sugar mixture over the pecans, stirring constantly for about 15 seconds, until the pecans are thoroughly coated.

5. 5

   Immediately remove from the heat and spread on wax paper to cool.

6. 6

   Once cooled, you can break the nuts apart, if needed.

7. 7

   The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

8. 8

   You may use immediately or prepare in advance.

9. 9

   For the dip: In a medium saucepan over medium-high eat, combine all the ingredients for the dip except for 1/2 the lime zest and the cream cheese.

10. 10

    Bring to a boil then simmer about 15 minutes or until the sauce has thickened, stirring often.

11. 11

    To assemble, spread the cream cheese evenly on a serving dish, top with warm cranberry sauce.

12. 12

    Chop the pecans and sprinkle over the dip and garnish with the remaining lime zest.

13. 13

    Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.