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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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