20 Delicious Old Fashioned Christmas Candy Recipes Homemade

There’s something truly magical about homemade Christmas candies, isn’t there? The way they fill your home with sweet aromas and bring back cherished memories of holidays past. Whether you’re a seasoned candy maker or trying your hand at these sweet treats for the first time, our roundup of 20 Delicious Old Fashioned Christmas Candy Recipes is sure to inspire your holiday baking. Let’s make this Christmas extra sweet!

Peanut Brittle

There’s something irresistibly nostalgic about homemade peanut brittle—a perfect blend of sweet, crunchy, and nutty flavors that’s surprisingly simple to make.

Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 cup roasted peanuts
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil.
3. Insert a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 10-15 minutes.
4. Remove from heat and quickly stir in 1 cup roasted peanuts, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract.
5. Immediately add 1 teaspoon baking soda, stirring until the mixture becomes light and foamy.
6. Pour onto the prepared baking sheet, spreading thinly with a spatula. Let cool completely, then break into pieces.

The magic of peanut brittle lies in its contrasting textures—a glass-like crunch giving way to the soft richness of peanuts, all in one bite.

Tip: For an extra layer of flavor, sprinkle a pinch of sea salt over the brittle as it cools.

Divinity

Divinity is a classic Southern confection that’s as light as a cloud and sweet as a kiss, perfect for gifting or enjoying as a festive treat.

Ingredients

• 2 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions

1. In a medium saucepan, combine 2 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water. Cook over medium heat, stirring constantly until the sugar dissolves. Then, stop stirring and bring to a boil until the mixture reaches 260°F on a candy thermometer (hard-ball stage).
2. While the syrup is cooking, beat 2 large egg whites in a large bowl until stiff peaks form.
3. Once the syrup reaches 260°F, slowly pour it into the beaten egg whites while continuously beating at high speed. Add 1 teaspoon vanilla extract and continue to beat until the mixture holds its shape and becomes slightly dull.
4. If using, fold in 1/2 cup chopped pecans. Quickly drop by tablespoonfuls onto waxed paper or a silicone mat. Let stand until firm, about 1 hour.

Divinity’s unique texture—somewhere between a meringue and fudge—makes it a standout at any holiday table. The optional pecans add a delightful crunch that contrasts beautifully with the candy’s melt-in-your-mouth quality.

Tip: Humidity is divinity’s enemy. For best results, make this candy on a dry day.

Fudge

There’s nothing quite like the rich, creamy delight of homemade fudge. This classic recipe is foolproof and delivers that melt-in-your-mouth texture every time.

Ingredients

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1 (12 oz) package semisweet chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Bring to a full boil, stirring constantly, and boil for 5 minutes.
3. Remove from heat and stir in the semisweet chocolate chips until melted. Add the marshmallow creme and 1 tsp vanilla extract, stirring until smooth. Fold in 1 cup chopped walnuts if using.
4. Pour the mixture into the prepared pan and smooth the top. Let cool at room temperature for at least 4 hours, or until set.
5. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

This fudge stands out for its velvety texture and the perfect balance of sweetness, thanks to the marshmallow creme that lightens the rich chocolate.

Tip: For a festive twist, sprinkle the top with sea salt or holiday sprinkles before the fudge sets.

Pecan Pralines

There’s nothing quite like the sweet, buttery crunch of homemade pecan pralines to satisfy your sweet tooth. This Southern classic is surprisingly simple to whip up, making it a perfect treat for any occasion.

Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1 cup packed light brown sugar, 1/2 cup heavy cream, 4 tablespoons unsalted butter, and 1/4 teaspoon salt. Stir constantly until the sugars dissolve and the mixture comes to a boil.
3. Continue to cook, stirring occasionally, until the mixture reaches 240°F on a candy thermometer (the soft-ball stage), about 5-7 minutes.
4. Remove from heat and stir in 1 teaspoon vanilla extract and 1 1/2 cups pecan halves. Continue stirring until the mixture thickens and becomes creamy, about 2-3 minutes.
5. Quickly drop tablespoon-sized portions onto the prepared baking sheet, spacing them apart. Let cool completely until set, about 30 minutes.

The magic of these pecan pralines lies in their creamy interior and the satisfying snap of the caramelized sugar shell. They’re a delightful contrast of textures that’ll keep you coming back for more.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 5 minutes before adding them to the mixture.

Rocky Road

Rocky Road is the ultimate comfort dessert, combining chocolate, marshmallows, and nuts for a treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/4 cup creamy peanut butter
• 2 cups mini marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup graham cracker crumbs

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, melt 1 cup semi-sweet chocolate chips and 1/4 cup unsalted butter, stirring constantly until smooth.
3. Remove from heat and stir in 1/4 cup creamy peanut butter until well combined.
4. Fold in 2 cups mini marshmallows, 1/2 cup chopped walnuts, and 1/2 cup graham cracker crumbs until everything is evenly coated with the chocolate mixture.
5. Pour the mixture into the prepared baking dish, pressing down gently to spread it evenly.
6. Refrigerate for at least 2 hours, or until set, before cutting into squares.

The crunch of walnuts and graham crackers against the gooey marshmallows and rich chocolate makes every bite of this Rocky Road a delightful surprise.

Tip: For a twist, try using dark chocolate chips or adding a sprinkle of sea salt on top before refrigerating.

Caramel Popcorn

Nothing beats the sweet, buttery crunch of homemade caramel popcorn—it’s the perfect treat for movie night or a cozy afternoon snack.

Ingredients

• 1/2 cup popcorn kernels
• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Instructions

1. Pop the popcorn kernels according to package instructions and spread out on a large baking sheet lined with parchment paper. Remove any unpopped kernels.
2. Preheat your oven to 250°F (120°C).
3. In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar, light corn syrup, and salt. Bring to a boil, then let it simmer for 4 minutes without stirring.
4. Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam up slightly.
5. Pour the caramel evenly over the popcorn, using a spatula to gently toss and coat each piece.
6. Bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent burning.
7. Let the caramel popcorn cool completely on the baking sheet before breaking it into pieces.

The secret to this caramel popcorn’s irresistible crunch? A slow bake at a low temperature, which ensures every kernel is perfectly coated and crispy.

Tip: For an extra touch, sprinkle a pinch of sea salt over the caramel popcorn right after baking for a sweet and salty flavor contrast.

Chocolate Covered Cherries

Indulge in the sweet, nostalgic charm of homemade Chocolate Covered Cherries, a delightful treat that combines juicy cherries with rich, creamy chocolate.

Ingredients

• 60 maraschino cherries with stems
• 3 tablespoons butter, softened
• 3 tablespoons corn syrup
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon shortening

Instructions

1. Drain the maraschino cherries and pat them dry with paper towels. Set aside.
2. In a medium bowl, mix together the softened butter, corn syrup, powdered sugar, and vanilla extract until smooth to create the fondant filling.
3. Using about 1/2 teaspoon of the fondant mixture, wrap each cherry, ensuring it’s fully covered. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
4. In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
5. Dip each fondant-covered cherry into the melted chocolate, using a fork to ensure it’s fully coated. Let excess chocolate drip off before placing back on the parchment paper.
6. Allow the chocolate to set at room temperature for about 1 hour, or refrigerate for 15 minutes for quicker setting.

The magic of this recipe lies in the surprise of the creamy fondant center that melts in your mouth, perfectly complementing the crisp chocolate shell.

Tip: For an extra glossy finish, temper your chocolate before dipping the cherries.

Peppermint Bark

Peppermint Bark is the perfect holiday treat that combines the coolness of peppermint with the richness of chocolate, creating a festive dessert that’s as beautiful as it is delicious.

Ingredients

• 12 ounces semi-sweet chocolate chips
• 12 ounces white chocolate chips
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth. Spread evenly on the prepared baking sheet.
3. Refrigerate the semi-sweet chocolate layer for 20 minutes until set.
4. In another microwave-safe bowl, melt the white chocolate chips with 1 teaspoon peppermint extract, following the same method as above. Spread over the cooled semi-sweet chocolate layer.
5. Sprinkle 1/2 cup crushed peppermint candies evenly over the white chocolate layer while it’s still soft.
6. Refrigerate for another 20 minutes until fully set, then break into pieces.

The contrast between the dark and white chocolate layers, speckled with vibrant peppermint pieces, makes this bark a standout on any holiday dessert table.

Tip: For a cleaner break, let the bark sit at room temperature for a few minutes before breaking it into pieces.

Toffee

There’s nothing quite like the buttery, rich flavor of homemade toffee. This easy recipe will have you whipping up batches of this sweet treat in no time!

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped almonds (optional)

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a heavy-bottomed saucepan over medium heat, melt 1 cup unsalted butter. Add 1 cup granulated sugar, 1/4 cup water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir continuously until the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to medium-low. Continue to cook, stirring occasionally, until the mixture turns a deep amber color and reaches 300°F on a candy thermometer, about 10-15 minutes.
4. Immediately pour the toffee onto the prepared baking sheet, spreading it evenly with a spatula.
5. Sprinkle 1 cup semisweet chocolate chips over the hot toffee. Let sit for 1-2 minutes until the chocolate melts, then spread evenly over the toffee. If desired, sprinkle 1/2 cup chopped almonds over the chocolate.
6. Allow the toffee to cool completely at room temperature or in the refrigerator until the chocolate is set, about 1 hour. Break into pieces and serve.

The secret to this toffee’s irresistible crunch? Cooking the sugar mixture to exactly 300°F, ensuring a perfect snap every time.

Tip: For a festive twist, sprinkle crushed peppermint candies over the chocolate before it sets.

Gumdrops

Who says gumdrops are just for decorating? This homemade version brings a burst of fruity flavor and chewy texture that’s irresistible.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup water
• 2 tbsp unflavored gelatin
• 1/2 tsp fruit extract (your choice of flavor)
• Food coloring (as desired)
• 1/4 cup granulated sugar (for coating)

Instructions

1. In a medium saucepan, combine 2 cups granulated sugar, 1 cup light corn syrup, and 1 cup water. Heat over medium heat, stirring until the sugar dissolves.
2. Bring the mixture to a boil without stirring until it reaches 240°F on a candy thermometer, about 10 minutes.
3. Remove from heat and stir in 2 tbsp unflavored gelatin until fully dissolved. Add 1/2 tsp fruit extract and a few drops of food coloring, stirring to combine.
4. Pour the mixture into a greased 8×8 inch baking dish and let it set at room temperature for at least 4 hours, or until firm.
5. Once set, cut the gumdrop mixture into small squares using a greased knife. Toss the gumdrops in 1/4 cup granulated sugar to coat.

The magic of these gumdrops lies in their customizable flavors and colors, making them a fun project for any occasion. The gelatin gives them a uniquely soft yet chewy texture that store-bought versions can’t match.

Tip: For a festive twist, use different extracts and food colorings to create a variety of flavors and hues.

Marzipan

Marzipan is a sweet, pliable confection that’s as fun to make as it is to eat, perfect for crafting into shapes or simply enjoying by the slice.

Ingredients

• 2 cups almond flour
• 1 1/2 cups powdered sugar
• 1/4 teaspoon almond extract
• 1 tablespoon honey
• 1 tablespoon water

Instructions

1. In a large bowl, combine 2 cups almond flour and 1 1/2 cups powdered sugar, whisking to remove any lumps.
2. Add 1/4 teaspoon almond extract, 1 tablespoon honey, and 1 tablespoon water to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a clean surface dusted with powdered sugar for about 5 minutes, until smooth and pliable.
4. Wrap the marzipan in plastic wrap and let it rest at room temperature for at least 1 hour before using to allow the flavors to meld.

This marzipan recipe stands out for its simplicity and versatility, easily colored or shaped for decorative desserts.

Tip: For a smoother texture, pulse the almond flour and powdered sugar in a food processor before mixing.

Truffles

Indulge in the luxurious simplicity of homemade truffles, a decadent treat that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 8 oz high-quality dark chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup cocoa powder, for dusting

Instructions

1. Place the finely chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then immediately pour it over the chocolate. Let it sit for 2 minutes.
3. Add the unsalted butter and pure vanilla extract to the bowl, then stir until the mixture is smooth and glossy.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
5. Using a small scoop or a teaspoon, form the mixture into 1-inch balls, then roll each ball in cocoa powder to coat.
6. Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.

These truffles stand out with their velvety texture and deep chocolate flavor, making them a perfect make-ahead dessert for any occasion.

Tip: For an extra touch of elegance, try rolling the truffles in crushed nuts or powdered sugar instead of cocoa powder.

Caramel Apples

Nothing says fall like biting into a crisp, juicy apple coated in sweet, buttery caramel. These homemade caramel apples are a nostalgic treat that’s surprisingly simple to make.

Ingredients

• 6 medium apples (Granny Smith or Honeycrisp work well)
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 6 wooden sticks

Instructions

1. Wash and dry the apples thoroughly, then insert a wooden stick into the stem end of each apple.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color, about 5-7 minutes.
3. Carefully add 1/2 cup heavy cream, 4 tbsp unsalted butter, 1 tsp vanilla extract, and 1/2 tsp salt to the saucepan. Stir continuously until the mixture is smooth and combined.
4. Remove the saucepan from heat and let the caramel cool for 2 minutes. Then, dip each apple into the caramel, turning to coat evenly. Allow excess caramel to drip off, then place the apples on a parchment-lined baking sheet to set.
5. Let the caramel apples cool completely at room temperature, about 1 hour, before serving.

The secret to these caramel apples is the pinch of salt in the caramel, which balances the sweetness and enhances the apple’s natural flavor.

Tip: For an extra festive touch, roll the caramel-coated apples in chopped nuts or sprinkles before the caramel sets.

Peanut Butter Cups

Who can resist the classic combo of chocolate and peanut butter? These homemade Peanut Butter Cups are a breeze to make and far superior to anything store-bought.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Line a mini muffin tin with paper liners.
2. In a medium bowl, mix together 1 cup creamy peanut butter, 1/2 cup powdered sugar, and 1/4 tsp salt until smooth.
3. In a microwave-safe bowl, melt 2 cups semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
4. Pour a small amount of melted chocolate into each liner, just enough to cover the bottom. Freeze for 5 minutes to set.
5. Add a small spoonful of the peanut butter mixture on top of the set chocolate, pressing down lightly. Cover with more melted chocolate.
6. Freeze for another 10 minutes, or until completely set.

The secret to these cups is the coconut oil in the chocolate, giving them a glossy finish and a snap when you bite into them.

Tip: For a twist, try using crunchy peanut butter or adding a sprinkle of sea salt on top before the chocolate sets.

Molasses Taffy

There’s something irresistibly nostalgic about pulling molasses taffy, a sweet treat that brings back memories of old-fashioned candy making.

Ingredients

• 1 cup light molasses
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp unsalted butter
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. In a heavy-bottomed saucepan, combine 1 cup light molasses, 1 cup granulated sugar, and 1/2 cup water. Stir over medium heat until the sugar dissolves.
2. Attach a candy thermometer to the pan. Without stirring, bring the mixture to 260°F (hard-ball stage), which should take about 15 minutes.
3. Remove from heat and quickly stir in 2 tbsp unsalted butter, 1/2 tsp baking soda, and 1/4 tsp salt. The mixture will bubble up, so be careful.
4. Pour the hot candy onto a buttered baking sheet. Let it cool just enough to handle, about 5 minutes.
5. Butter your hands and pull the taffy until it lightens in color and becomes firm, about 10 minutes.
6. Stretch into ropes and cut into pieces with buttered scissors. Wrap individually in wax paper.

The magic of molasses taffy lies in its deep, caramel-like flavor and the fun, hands-on pulling process that makes it a hit at gatherings.

Tip: For a twist, add a few drops of vanilla extract or cinnamon oil to the mixture after removing it from the heat.

Candied Orange Peel

Transform those leftover orange peels into a sweet, chewy treat with this simple Candied Orange Peel recipe. Perfect for snacking or gifting, it’s a delightful way to reduce waste and satisfy your sweet tooth.

Ingredients

• 3 large oranges
• 2 cups granulated sugar
• 1 cup water
• 1/2 cup additional granulated sugar for coating

Instructions

1. Using a sharp knife, remove the peel from the oranges, trying to keep the pieces as large as possible. Cut the peel into 1/4-inch strips.
2. Place the orange peel strips in a medium saucepan and cover with cold water. Bring to a boil over high heat, then drain. Repeat this process two more times to remove bitterness.
3. In the same saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
4. Add the blanched orange peels to the sugar syrup. Reduce the heat to low and simmer gently for 45 minutes, or until the peels are translucent and tender.
5. Using a slotted spoon, remove the peels from the syrup and let them drain on a wire rack for about 15 minutes.
6. Toss the drained peels in the remaining 1/2 cup granulated sugar until fully coated. Spread them out on the rack to dry for at least 2 hours, or until no longer sticky.

The magic of this recipe lies in the transformation of humble orange peels into glossy, sugar-coated jewels, offering a perfect balance of sweetness and citrusy zing.

Tip: Save the leftover sugar syrup to sweeten tea or cocktails for a hint of orange flavor.

Maple Cream Candy

There’s something irresistibly nostalgic about Maple Cream Candy, a sweet treat that melts in your mouth with the rich, autumnal flavor of pure maple syrup.

Ingredients

• 2 cups pure maple syrup
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine 2 cups pure maple syrup, 1/2 cup heavy cream, and 1/4 tsp salt. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to maintain a steady simmer.
3. Continue to cook, stirring frequently, until the mixture reaches 235°F on a candy thermometer (the soft-ball stage). This should take about 20 minutes.
4. Remove the saucepan from the heat and stir in 1 tbsp unsalted butter until fully melted and incorporated.
5. Let the mixture cool slightly, then beat vigorously with a wooden spoon until it thickens and loses its gloss, about 5-10 minutes.
6. Quickly pour the candy into a greased 8×8 inch pan or drop by teaspoonfuls onto waxed paper. Allow to set completely before cutting or serving.

The magic of this candy lies in its velvety texture and the deep, caramelized maple flavor that’s perfectly balanced with a hint of cream.

Tip: For a fun twist, sprinkle a pinch of sea salt over the candy before it sets to enhance the maple flavor.

Peanut Clusters

These peanut clusters are the perfect blend of sweet, salty, and crunchy, making them an irresistible treat for any occasion.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 2 cups salted peanuts
• 1 teaspoon vanilla extract

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large microwave-safe bowl, combine 2 cups semi-sweet chocolate chips, 1 cup butterscotch chips, and 1/4 cup creamy peanut butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
3. Stir in 2 cups salted peanuts and 1 teaspoon vanilla extract until the peanuts are evenly coated.
4. Drop tablespoon-sized clusters onto the prepared baking sheet, spacing them about an inch apart.
5. Refrigerate for at least 30 minutes, or until the clusters are firm to the touch.

The magic of these clusters lies in the contrast between the creamy chocolate and the crunchy peanuts, creating a texture that’s simply addictive.

Tip: For a festive twist, sprinkle a pinch of sea salt over the clusters before refrigerating to enhance the sweet and salty flavors.

White Chocolate Raspberry Bark

This White Chocolate Raspberry Bark is a dreamy, sweet treat that combines the creamy richness of white chocolate with the tart pop of raspberries—perfect for gifting or snacking!

Ingredients

• 12 ounces high-quality white chocolate, chopped
• 1/2 cup freeze-dried raspberries
• 1/4 cup roasted almonds, roughly chopped
• 1/2 teaspoon sea salt

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, melt the 12 ounces of white chocolate in 30-second intervals, stirring between each, until smooth.
3. Pour the melted white chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula.
4. Immediately sprinkle the 1/2 cup of freeze-dried raspberries, 1/4 cup of roasted almonds, and 1/2 teaspoon of sea salt evenly over the chocolate.
5. Chill in the refrigerator for at least 30 minutes, or until the bark is completely set.
6. Once set, break the bark into pieces and serve. The contrast between the sweet white chocolate and tangy raspberries makes this bark irresistibly moreish.

Tip: For an extra festive touch, drizzle melted dark chocolate over the top before chilling.

Spiced Nuts

These Spiced Nuts are the perfect blend of sweet, spicy, and savory, making them an irresistible snack or a fancy addition to your cheese board.

Ingredients

• 2 cups mixed nuts (almonds, cashews, and pecans)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the mixed nuts with the melted butter until evenly coated.
3. Sprinkle the brown sugar, ground cinnamon, ground cumin, smoked paprika, cayenne pepper, and sea salt over the nuts. Stir well to ensure all the nuts are coated with the spices.
4. Spread the nuts in a single layer on the prepared baking sheet.
5. Bake for 15 minutes, stirring halfway through, until the nuts are fragrant and golden.
6. Let the nuts cool completely on the baking sheet before serving. They will crisp up as they cool.

The combination of smoky paprika and a hint of cayenne gives these nuts a warm depth of flavor that’s perfectly balanced by the sweetness of brown sugar.

Tip: For an extra layer of flavor, try adding a tablespoon of maple syrup to the butter before tossing with the nuts.

Conclusion

We hope this roundup of 20 Delicious Old Fashioned Christmas Candy Recipes inspires your holiday baking! Each recipe offers a sweet taste of tradition, perfect for sharing with loved ones. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest to spread the festive cheer. Happy baking and merry Christmas from our kitchen to yours!

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