White Chocolate Cranberry Pecan Christmas Candies
Ingredients:
- 12 oz (340 g) white chocolate chips
- 1 ½ cups (about 150 g) dried cranberries
- 1 ½ cups (about 150 g) chopped pecans
(Optional additions for variety: a pinch of sea salt, ½ teaspoon vanilla extract, or ½ teaspoon orange zest.)
Instructions:
- Prepare your tray:
Line a baking sheet with parchment or wax paper. Set aside. - Melt the chocolate:
- Place the white chocolate chips in a microwave-safe bowl.
- Heat in 20–30 second intervals, stirring after each, until smooth and fully melted.
(Alternatively, melt using a double boiler on low heat.)
- Mix in the goodies:
Stir in the dried cranberries and chopped pecans until they’re evenly coated with chocolate. - Spoon onto the tray:
Drop small spoonfuls (about 1 teaspoon each) of the mixture onto the prepared parchment paper, leaving a little space between each. - Let them set:
Allow the candies to harden at room temperature for about 30–45 minutes, or place them in the refrigerator for 15–20 minutes to speed up the process. - Serve or store:
Once firm, transfer to an airtight container.
Store at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
Tips & Variations
- Add a drizzle of dark chocolate on top for a fancy touch.
- Swap pecans for almonds, pistachios, or walnuts.
- Mix in mini marshmallows or toasted coconut for extra texture.
- Package them in festive boxes or bags — perfect for holiday gifts!
