Pistachio Crunch Recipe
12 ozs. vanilla-flavored candy coating
1/3 cup chopped, toasted pistachio nuts
1/4 cup Candied Cranberries, chopped
Melt candy coating in a heavy saucepan over low heat, stirring constantly. Remove from heat.
Stir in nuts and cranberries. Spread mixture in a thick layer (about 1/4-inch) on a wax paper-lined baking sheet. Let cool completely. Break into pieces or use Christmas tree cookie cutters to cut desired shapes.
Makes 1 pound.
Candied Cranberries Recipe
2 1/2 C. sugar
1 C. hot water
3/4 C. cranberry-apple juice drink
3 1/2 C. fresh cranberries
Combine first 3 ingredients in a small nonaluminum saucepan. Bring to a boil; reduce heat and simmer, uncovered, until sugar dissolves, stirring occasionally.
Remove from heat and pour syrup mixture over cranberries in a medium-size heat-proof bowl. Place bowl on a steamer rack in a large Dutch oven over simmering water. Cover and steam 30 minutes. Remove bowl of cranberries. Let cool completely without stirring.
Cover bowl with cheesecloth; let stand at room temperature for 3 days, stirring occasionally. (Mixture will become thick.)
Transfer cranberries, using a slotted spoon, to a large mesh wire rack placed over a wax paper-lined jellyroll pan. Store cranberry syrup in a glass container in refrigerator for another use. Let fruit dry, uncovered, for 2 to 3 days, turning occasionally. Reserve 1/4 cup Candied Cranberries for use in Pistachio Crunch.
Source "Christmas with Southern Living 1995,"
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