Best Gummi Candy Nut Cranberry Snack Recipes

Cranberry Gumdrops image

Provided by Linda N

Categories Candy

Time 30m

Yield 60 candies, 60 serving(s)

Number Of Ingredients 5

2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold cranberry juice
1 (16 ounce) can jellied cranberry sauce
2 cups sugar, divided
3 (3 ounce) packages cranberry gelatin

Steps:

In a saucepan, sprinkle unflavored gelatin over the cranberry juice; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved; about 10 minutes. Whisk until smooth.
Remove from heat and add cranberry gelatin (raspberry gelatin if you can't find the cranberry gelatin); stir until completely dissolved, about 3 minutes. Pour into 8 inch square dish that has been lightly coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate).
Cut into one inch squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for at least 3 hours. I let mine stand overnight to keep the gumdrops from weeping. Turn pieces over and let stand for an additional 3 - 6 hours. Roll in additional sugar if desired. Store in airtight container at room temperature.
Yield: about 5 dozen.

Nutrition Facts : Calories 55.3, Sodium 22.5, Carbohydrate 13.7, Fiber 0.1, Sugar 13.4, Protein 0.6

Cranberry Candy image

Provided by ArtWork

Categories Candy

Time 15m

Yield 50 serving(s)

Number Of Ingredients 4

1 (16 ounce) can jellied sieved cranberry sauce
1 cup sugar
2 (3 ounce) packages orange Jell-O or 2 (3 ounce) packages red Jell-O
2/3 cup coarsely chopped nuts

Steps:

Chocolate Nut Cranberry Clusters image

Provided by Joanne Bellezza-Loughlin

Categories Chocolate

Time 15m

Number Of Ingredients 3

8 oz good quality dark chocolate chips (although I've used Nestles semi-sweet chocolate chips and they are still very good)
1 c coarsely chopped walnuts, pecans or almonds (make sure the pieces are not too small)
1/2 c dried cranberries (Craisins) or you can use raisins

Steps:

1. Line a small baking sheet with waxed paper.
2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
3. Add the nuts and dried cranberries to the melted chocolate and mix well.
4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
5. Place in the fridge for at least 15 minutes. Enjoy.
6. I like to store mine in the freezer.

Jellied Cranberry Nut Candy image

Provided by Sea Sun

Categories Candies

Time 10m

Number Of Ingredients 6

1 Tbsp butter
1 can(s) jellied cranberry sauce (14 ounces) not whole cranberry sauce
1 3/4 c sugar (divided)
2 pkg lemon gelatin (3 ounces)
1 pkg orange gelatin (3 ounces)
2 c chopped walnuts

Steps:

1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
2. In a large saucepan combine the cranberry sauce, 1 cup sugar and gelatin. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat and stir in walnuts.
3. Pour into prepared pan. Cover and refrigerate overnight. (Alternatively, you can pour into buttered pan without foil. Though it may be a little more difficult to remove, it can be done with a metal spatula).
4. Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
5. Store at room temperature between layers of waxed paper in an airtight container. These are best when stored for at least three days before serving.