Fruit and Nut Candy Cups

Fruit and Nut Candy Cups

If you’ve been keeping up with my Christmas recipe advent, then you may be thinking to yourself “cranberries and pistachios – again?!”. Yep. I can’t quit them, it’s true. There’s something especially wonderful about tart dried cranberries in smooth white chocolate.

Fruit and Nut Candy Cups

These candy cups are some of the easiest treats you’ll make this season. To get started, you’ll need a mini cupcake pan lined with mini cupcake papers. You’ll melt 1 pound of white chocolate or almond bark and then stir in fruit and nuts. Spoon the mixture into the prepared pan and chill until firm – that’s it!

Fruit and Nut Candy Cups
Fruit and Nut Candy Cups

I sprinkled clear sanding sugar on top of the cups before I transferred them to the refrigerator. This makes them glitter and gives the cups a sugar crunch. It’s an optional step, but I love the wintry appearance it gives this candy.

This recipe makes 50+ pieces, so there’s plenty to enjoy and share!

Fruit and Nut Candy Cups

Heather Baird
These cups are filled with chewy dried fruit and nuts, and topped with glittering sanding sugar. This makes more than 50 pieces, so be prepared to share!
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Prep Time 25 mins
Cook Time 3 mins
Total Time 28 mins
Course Dessert
Cuisine American

Equipment

  • mini cupcake tin

Ingredients
 
 

  • 1 pound white almond bark or block white chocolate avoid using white baking chips
  • 1 3/4 cup dried cranberries
  • 1 1/2 cup roasted salted pistachios
  • 1/4 cup blanched slivered almonds
  • Additional fruit and nuts for decorating if desired
  • Clear sanding sugar

Instructions
 

  • Line a 24 capacity mini cupcake pan with paper liners.
  • Melt the almond bark or white chocolate in a large saucepan over medium-low heat. Stir constantly until melted and smooth. You may also melt the candy in the microwave at 30 second intervals at 100% power until it can be stirred smooth. Keep a careful eye if melting white chocolate in the microwave, as it can easily scorch.
  • Remove the pan from the heat source and stir in the cranberries, pistachios and almonds. Spoon the mixture into the lined cups. Top each cup with one or two cranberries and pistachios, if desired. Sprinkle with clear sanding sugar.
  • Transfer the pan to the refrigerator until the candy is set, about 1 hour. Remove from refrigerator and allow the cups to come to room temperature.
  • Store the candy cups in an airtight container. They will keep for up to two weeks, and possibly longer if stored in the refrigerator.
Keyword dried cranberries, salted pistachios, slivered almonds
Tried this recipe?Let us know how it was!
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Tina Vesić
Tina Vesić
5 years ago

The perfect holiday gift! ♥

Roxana
Roxana
5 years ago

These are so beautiful! I love the cranberries and pistachios together – such a great combo! 🙂

Rosa's Yummy Yums
Rosa's Yummy Yums
5 years ago

A wonderful gift!

Cheers,

Rosa

Turner
Turner
5 years ago

Hi – Wow, this looks beautiful and uses three of my favorite things! Does it make 24 or 50 pieces? Why avoid white baking chips? Just curious. Thank you!

Heather Baird
Heather Baird
5 years ago
Reply to  Turner

Hi Turner,

It makes 50+ pieces. You'll fill a 24 capacity mini muffin pan twice (at least). I put the pan in the refrigerator to speed setting. The candy mixture can be reheated in the microwave if it starts to set up.

Heather Baird
Heather Baird
5 years ago
Reply to  Turner

I forgot to answer your question about the baking chips – they have stabilizers in them so they hold their shape during baking. They won't melt to the right consistency. Sometimes brands of chips don't really melt at all, rather, they become a thick paste when heated.

kucing
kucing
5 years ago

So cute! They look like jewels set in fresh snow! Wonderful Heather!

Turner
Turner
5 years ago

Thanks Heather! That's very interesting about the chips. I'm definitely making these asap.

Quynh
Quynh
5 years ago

My friend and I made these last night. We used pecans though because they had run out of pistachios. It was so simple and tasty!