Gift This! 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
Yields more than 50 pieces

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

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.

link Gift This! Fruit and Nut Candy Cups By Published: Fruit and Nut Candy Cups Recipe


  1. These are so beautiful! I love the cranberries and pistachios together - such a great combo! :)

  2. 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!

    1. 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.

    2. 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.

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

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

  5. 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!


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