At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Colorful dried fruits add texture to these crunchy candies.
Place mini foil baking cups or candy cups into 36 mini muffin pan cups; set aside.
Combine pretzels, nuts, cranberries and apricots in large bowl; set aside.
Combine sugar, corn syrup and butter in 2-quart heavy saucepan. Cook 1-2 minutes, stirring occasionally, over medium heat until mixture comes to a boil and sugar is dissolved. Boil 3 minutes. Add white baking chips and orange zest; stir until chips are melted. Pour mixture over nut mixture in large bowl; mix well to coat.
Spoon candy mixture evenly into foil cups. Let stand 15 minutes to set.
Dietary Fiber: 1g
Try spraying your hands with vegetable spray as a way of manipulating the dried fruit better.
It was a little hard to stir all the ingredients together; the cranberries tended to bunch up together. I just kept a wet cloth nearby and dabbed my hands on it to help mold the candies together and separate the cranberries. That sweet & salty taste together is excellent. I intend to use these candies in gift baskets so they look very festive in shiny silver candy holders. I will make this again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3120
© 2013 Land O'Lakes, Inc.
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