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.

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!

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 minutes mins

Cook Time 3 minutes mins

Total Time 28 minutes mins

Course Dessert

Cuisine American

Equipment

• mini cupcake tin

Ingredients

 

US CustomaryMetric

 

• 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

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