The combination of white chocolate, dried cranberry and pistachios is classic but the variations are endless. Substitute the white chocolate with dark or milk chocolate; the cranberries for raisins, apricots or dates and the pistachios for any gourmet nuts, including lightly salted pecans, walnuts, cashew nuts or Virginia peanuts.

Turkish Pistachios, Five Pound Bags, California Pistachios, Five Pound Bags

    * 2 cups Zenobia Turkish or California Pistachios
    * 1/2 pound white chocolate
    * 1/2 cup dried cranberries

Line a baking sheet with parchment paper.

Remove and discard the shells from the pistachios. Set the meats aside.

Place the chocolate in the top of a double boiler and cook over medium heat until the chocolate melts. Set aside to cool.

Add the cranberries and pistachios to the chocolate, stir well and pour onto the prepared sheet pan. Cover and refrigerate at least one hour and up to overnight. Break into pieces. Store in an airtight container.