Begin by roughly chopping the pecans and measuring out the dried cranberries and rolled oats.

In a medium saucepan, combine sugar, unsalted butter, and heavy cream. Heat over medium, stirring continuously until the mixture comes to a gentle boil.

Once boiling, maintain a gentle boil for 2-3 minutes until the mixture thickens to a light caramel color.

Remove the saucepan from heat and stir in pure vanilla extract and a pinch of salt.

Immediately mix in the chopped pecans and dried cranberries.

Fold in the rolled oats until they are fully coated with the praline mixture.

Line a baking sheet with parchment paper. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet.

Cool at room temperature for 30-40 minutes, or refrigerate them for about 20 minutes.