Best Gummi Candy Nut Cranberry Snack Recipes

CRANBERRY BOGS (CANDY)

Steps:

• Melt the caramels w/ the cream in the microwave, mix till all lumps are out.
• Lightly grease 2 large cookie sheets and arrange the cashew pieces in small mounds.
• Use a small scoop and place a round of caramel over each mound of nuts.
• Push 4-5 craisins into the top of each mound of caramel.
• Place in the fridge and allow to firm up.
• Melt the two chocolates together and stir till smooth and no lumps.
• Dip the firmed up nut/caramel mound into the chocolate and coat both sides.
• Place on an ungreased cookie sheet and refridgerate till chocolate is hard.
• Remove from cookie sheet and place in airtight container in cool place for upto around a month.
• Time includes chill time.

CRANBERRY CANDY

Steps:

• Beat sugar and cranberry sauce together in sauce pan.
• Melt and bring to a boil over moderate heat and add jello.
• Stir until dissolved.
• Add nuts.
• Pour into lightly oiled 9x5x3 pan.
• Refrigerate until firm.
• Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
• Let stand at room temperature to dry.
• After 24 hours sugar again.
• You may add 1 1/2 pkg Knox gelatin for stiffer candy.

JELLIED CRANBERRY NUT CANDY

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.