Total Time
30mins
Prep 30 mins
Cook 0 mins

Find dried or freeze-dried raspberries and strawberries in the produce section or online at justtomatoes.com. Found this on the floor in the Dr's office it is from Better Homes and Gardens, February 2006. Figured I'd post it for luck!

Ingredients Nutrition

10-12 20 US
  • 1 14 cups pecan halves
  • 1 14 cups lightly salted shelled pistachio nuts
  • 13 cup sugar
  • 2 tablespoons butter or 2 tablespoons margarine
  • 14 teaspoon kosher salt or 18 teaspoon salt
  • 1 12 cups small pretzels, assorted shapes, divided or 1 12 cups chocolate-covered raisins, divided
  • 1 14 cups dried raspberries
  • 1 cup dried strawberries
  • 1 tablespoon thin slivers orange rind

Directions

  1. Preheat oven to 325°F.
  2. Line a baking sheet with foil or nonstick foil.
  3. Butter regular foil or lightly coat with nonstick cooking spray; set aside.
  4. In a shallow baking pan evenly spread the nuts; keep warm in the oven while you make the glaze.
  5. For glaze, place sugar in a large heavy skillet.
  6. Heat over medium-high heat, shaking skillet several times to heat sugar evenly (DO NOT STIR).
  7. Heat until the sugar begins to melt (it should look like syrup).
  8. Begin to stir only the melted sugar to keep it from overbrowning; shake pan gently to incorporate remaining unmelted sugar as it begins to melt.
  9. Reduce heat to medium-low.
  10. Continue to cook until all the sugar is melted and golden, about 5 minutes more.
  11. Add the 2 tablespoons butter to skillet; stir until butter is melted and mixture is combined.
  12. Remove from heat.
  13. Stir in the salt.
  14. Pour nut mixture onto prepared baking sheet.
  15. Cool completely.
  16. Break into clusters.**.
  17. Before serving transfer to a bowl; add pretzels or/& chocolate-covered raisins, raspberries, strawberries and orange peel, stir to mix.
  18. *If you want use, 1/2 the amount of pretzels and 1/2 the amount of chocolate-covered raisins.
  19. ** Store nut mxiture in airtight container at room temp up to a week.
  20. Enjoy!