Nut and Berry Bark
Adapted from Food and Wine
1½ cups shelled pistachios
1½ cups dried cranberries
1¼ lb high-quality white chocolate, finely chopped
Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
Steam cranberries in steamer basket or metal colander over 1/2" of boiling water in a medium saucepan for 3 to 4 minutes until softened. Blot berries dry in paper towels and cool. Reduce heat under saucepan to medium-low to keep water simmering.
Place 3/4 of the chopped chocolate in a medium, heat-proof bowl and set over simmering water. Use a rubber spatula to stir occasionally until chocolate is almost melted, about 4 minutes.
Add remaining chocolate and stir until smooth. Insert candy thermometer into chocolate and set aside to cool to 83°F, stirring occasionally.
Line a large baking sheet with parchment or foil. Set aside.
Reserve 2 Tbsp each of the cranberries and the greenest pistachios. Stir the remainder into the chocolate, and scrape the mixture onto the lined baking sheet. Use a metal palette knife to spread it into a 10"x4" rectangle, about 3/8" thick. Scatter reserved nuts and berries over surface and press lightly. Refrigerate 20 to 30 minutes until hardened. Break into large pieces. Makes 2 pounds
Allergy Warning: Contains milk and other nuts