- 1 1/4 c. pecan halves
- 1 1/4 c. salted pistachio nuts
- 1/3 c. sugar
- 2 Tbsp. butter
- 1/8 tsp. salt
- 1 1/2 c. chocolate-covered raisins
- 1 1/4 c. dried cherries*
- 1 c. dried strawberries
- 1 Tbsp. thin slivers of fresh orange peel
*If desired, use a combination of dried berries (cherries, strawberries, blueberries, and cranberries)
Directions: Shell the pistachio nuts. Preheat the oven to 325°F degrees. Line a baking sheet with foil. Spray the foil with non-stick cooking spray. Set aside. In a shallow baking pan, spread out the nuts and put in the oven to keep warm while the glaze is made.
To make the glaze, put sugar in a large, heavy skillet. Heat over medium-high heat, shaking the skillet several times to heat the sugar evenly (do not stir). Heat until the sugar begins to melt (it will look syrupy). Stir the melted sugar to keep it from over browning; shake the pan and stir gently to incorporate remaining unmelted sugar as it begins to melt. Reduce heat to medium-low. Continue to cook until all the sugar is melted and golden. Add the butter to the skillet and stir until the butter is melted and mixture is combined. Remove from heat.
Stir in salt. Add warmed nuts to the skillet and stir to coat. Pour nut mixture onto the prepared baking sheet. Cool completely, then break into clusters.
Store nuts in airtight container at room temperature up to 1 week.
Before serving, transfer to a bowl and stir in raisins, dried fruit and orange peel.
Yield: 12 1/2c. servings
Per Serving: 245 calories