Best 11 Fruit And Nut Confection Recipes

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Indulge in a delightful culinary journey with our fruit and nut confection recipes. Discover a treasure trove of sweet and savory treats that blend the natural goodness of fruits and nuts. From classic favorites to innovative creations, these recipes cater to diverse tastes and preferences. Whether you're a seasoned baker or just starting, our easy-to-follow instructions will guide you in crafting mouthwatering confections that will impress your family and friends. Explore the vibrant flavors and textures of candied orange peel, homemade almond butter, and the irresistible combination of chocolate and nuts. Dive into the sweetness of fruit preserves, the crunch of nut brittle, and the chewy goodness of granola bars. With each recipe, you'll embark on a sensory adventure that celebrates the harmony of fruits and nuts. Let your taste buds rejoice as you create these delectable treats that are not only delicious but also packed with wholesome ingredients.

Let's cook with our recipes!

MIXED FRUIT-AND-NUT COOKIES



Mixed Fruit-and-Nut Cookies image

These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped dried apricots
1 1/2 cups chopped dates
1 1/2 cups chopped macadamia nuts
1 1/2 cups chopped pistachios

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
  • Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
  • Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
  • Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

DATE NUT BARS



Date Nut Bars image

I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 large eggs, lightly beaten, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)



Torrone (Italian Nut and Nougat Confection) image

This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 40

Number Of Ingredients 10

2 (8x10-inch) sheets wafer paper
1 ⅓ cups honey
1 cup white sugar
3 tablespoons white sugar
2 large egg whites, at room temperature
1 pinch salt
¼ teaspoon vanilla extract
1 tablespoon lemon zest
3 cups roasted almonds
1 cup roasted pistachios

Steps:

  • Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
  • Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
  • Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
  • Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
  • Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
  • Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
  • Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
  • Cut torrone into 1-inch squares using a sharp serrated knife.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g

FRUIT 'N' NUT COOKIES



Fruit 'n' Nut Cookies image

Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 14

3/4 cup butter, softened
3/4 cup shortening
1-1/4 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped dates
1/2 cup chopped red candied cherries
1/2 cup chopped green candied cherries
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans or walnuts

Steps:

  • Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 165 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT FRUITCAKE



Coconut Fruitcake image

A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups sweetened shredded coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts and confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.

Nutrition Facts :

FRUIT-NUT CONFECTIONS



Fruit-Nut Confections image

Number Of Ingredients 9

2/3 cup almonds slivered blanched
1 (6-ounce) package dried apricot halves
1 cup raisins
2 cups powdered sugar
1 (2 3/8-ounce) box sesame seeds lightly toasted
1 egg white
1 tablespoon honey
3/4 teaspoon cinnamon ground
sugar

Steps:

  • Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.

Nutrition Facts : Nutritional Facts Serves

FRUIT-NUT CONFECTIONS



Fruit-Nut Confections image

Number Of Ingredients 9

2/3 cup almonds slivered blanched
1 (6-ounce) package dried apricot halves
1 cup raisins
2 cups powdered sugar
1 (2 3/8-ounce) box sesame seeds lightly toasted
1 egg white
1 tablespoon honey
3/4 teaspoon cinnamon ground
sugar

Steps:

  • Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.

Nutrition Facts : Nutritional Facts Serves

EASTER FRUIT AND NUT EGGS RECIPE - (5/5)



Easter Fruit and Nut Eggs Recipe - (5/5) image

Provided by á-172139

Number Of Ingredients 10

1 1/2 cups butter
1/2 tsp. vanilla
1/2 tsp. salt
2 pounds confectioners' sugar
1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
Sweetened condensed milk
Extra confectioners' sugar
1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips

Steps:

  • In a medium size mixing bowl, combine butter, vanilla and salt, mix well with electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

FRUIT CONFECTIONS



fruit confections image

This is something I 'created' many, many years ago when I was trying to make something out of dates that my (then) boyfriend was reluctant to eat. Very High Sugar Content.

Provided by Diane G.

Categories     Candy

Time 20m

Yield 24-36 confections

Number Of Ingredients 7

1 lb confectioners' sugar, approx. (plus about a cup for rolling)
6 tablespoons melted margarine or 6 tablespoons butter
1/2 teaspoon vanilla
2 tablespoons fruit juice (Orange Juice best but can use lemon, lime, pineapple or mango juice.)
3/4 cup chopped dried fruit (I prefer dates but can use any dried fruit)
3/4 cup chopped nuts (Walnuts or Pecans best but would work with anything)
1/3 cup flour

Steps:

  • (My favorite combination is Orange Juice with Dates and Walnuts, but also good with Cranberries and Pecans, or use mango juice with dried pineapples and macadamia nuts for a tropical taste.) Grind nuts and then also mince dried fruit very, very finely in blender or food processor.
  • Set aside.
  • Mix together melted margerine/butter, vanilla, juice and confectioners' sugar.
  • Stir in ground nuts and fruit.
  • Stir in as much of the flour as needed to make a fairly stiff dough.
  • Turn dough out onto floured board and knead a few times to make sure all flour is integrated.
  • Will be VERY sticky.
  • Roll with floured rolling pin to about 1/2 inch thick (or as thick as desired) Cut into squares or diamonds with butter knife.
  • Roll each square or diamond in powdered sugar.
  • Let sit in cool spot or refrigerator until dry.

Nutrition Facts : Calories 147.1, Fat 5.1, SaturatedFat 0.8, Sodium 63.3, Carbohydrate 25.6, Fiber 0.9, Sugar 18.7, Protein 1.1

FRUIT AND NUT CONFECTION



Fruit and Nut Confection image

Make and share this Fruit and Nut Confection recipe from Food.com.

Provided by Mazey

Categories     Christmas

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Steps:

  • In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
  • In a separate bowl Sift flour, baking powder and salt.
  • Stir in the sugar.
  • Add to fruit and nut mixture.
  • In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
  • Add the fruit and nut mixture, stirring to combined.
  • Spoon mixture onto a well greased 18cm ring tin.
  • Smooth the top surface.
  • Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
  • Leave to stand in the tin until cool before turning out onto a cooling rack.
  • When cold, wrap in tin foil and store in the refrigerator.
  • When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

Nutrition Facts : Calories 372.6, Fat 22.9, SaturatedFat 2.5, Cholesterol 37.2, Sodium 142.1, Carbohydrate 35.8, Fiber 4, Sugar 24.7, Protein 8.9

GOOD FRUITCAKE



Good Fruitcake image

The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar. And when it comes out of the oven, it is showered in whiskey. This is by no means an inexpensive cake to make, and that is largely why it became a traditional gift. It is a cake that you wouldn't make for yourself. It is a treat.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 2 fruitcakes

Number Of Ingredients 18

Butter for pans
1 pound pitted Medjool dates
1/2 pound prunes from Agen or use more dates
1 pound candied pineapple
1 pound candied cherries
1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest
2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon kosher salt
4 eggs
1 cup granulated sugar
2 teaspoons almond extract
2 cups shelled salted pistachios
1 cup shelled almonds
2 1/2 cups shelled pecans
2 cups shelled walnuts
White corn syrup
1/3 cup Armagnac, bourbon or whiskey

Steps:

  • Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
  • Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
  • In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
  • Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
  • While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your confection.
  • Don't overcook the sugar syrup. If you do, it will become too thick and hard.
  • Be patient when stirring the sugar syrup. It will take a few minutes for the sugar to dissolve completely.
  • Add the nuts and fruits to the sugar syrup as soon as it has thickened. This will prevent them from becoming too hard.
  • Pour the confection into a greased pan and let it cool completely before cutting it into pieces. This will help to prevent it from sticking.

Conclusion:

Fruit and nut confection is a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a little planning and effort, you can create a confection that will be the perfect addition to your next party or gathering. So next time you're looking for a sweet treat, give fruit and nut confection a try!

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