Cranberry Macadamia Bark
Originally published in Taste of Home December/January 1997. I fill Christmas tins with this special candy to give as gifts.
Originally published in Taste of Home December/January 1997. I fill Christmas tins with this special candy to give as gifts.
- Carbohydrate 2.71788 g
- Cholesterol 0 mg
- Fat 0.04521 g
- Fiber 0.18809999370575 g
- Protein 0.00231 g
- Saturated Fat 0.003399 g
- Serving Size 1 1 serving (49g)
- Sodium 0.099 mg
- Sugar 2.52978000629425 g
- Trans Fat 0.013563 g
- Calories 10 calories
Step-by-step
- In a saucepan, melt candy coating in a saucepan over medium-low heat, stirring until smooth.
- Add nuts and cranberries; mix well.
- Spread onto a foil-lined baking sheet.
- Cool.
- Break into pieces.
Unlike traditional chocolate bark that relies on tempered cocoa butter, compound white coatings use palm kernel oils that melt readily without thermal manipulation. Control is the primary objective here. Maintain medium-low heat during the melting phase. Excessive heat causes the coating to seize, turning it grainy and thick. A heavy-bottomed saucepan prevents hot spots that scorch the fats. Stir continuously with a silicone spatula until the mixture reads completely smooth. Coarsely chop the macadamia nuts beforehand so they distribute evenly alongside the dried cranberries. Line the baking sheet with heavy-duty aluminum foil to ensure clean release once cooled. Spread the melted mixture to a uniform thickness of about one-quarter inch. Allow the sheet to sit at room temperature for thirty minutes until fully hardened before breaking the slab into jagged shards. When scaling this preparation up or down, maintain the ratio of one pound of coating to three ounces of nuts and one-half cup of fruit.
