pre-heat the oven to 350˚

line three large baking trays with parchment paper

put the butter, corn syrup, and brown sugar in a saucepan set aside

chop the pecans and cranberries together, you want them fine but not absolutely ground up, if you use a food processor just pulse the mixture

warm the butter mixture in the saucepan JUST until the butter melts

remove from the heat

stir in the flour

stir in the nuts

drop by teaspoon fulls on the baking sheets, making 18 roughly equal cookies

bake in the preheated oven for 8-10 minutes, set the timer for 8 then when it goes off check back every 30 seconds or so until the cookies are golden brown

remove the sheets from the oven, let them cool slightly, and then use a spatula to peel them off the parchment

cool completely on baking racks, they should be snappy and crispy when cooled, if not they can be baked for a little longer in the oven

once cooled melt the chocolate in a double boiler over medium-low heat

use a spoon to coat the backs of the cookies, lay chocolate side up to cool

once they are halfway cooled use a fork to make a wavy line design across the back of the cookie, let them finish cooling