1 1/2 c. shelled raw unsalted pistachio nuts
1 1/4 lb. white chocolate, finely chopped
1 1/2 c. dried cranberries

Bake nuts for 10 minutes at 350 degrees. Cool. Steam berries 3-4 minutes, blot dry and cool. Melt chocolate and cool to 82 degrees. Reserve 2 tablespoons nuts and berries. Stir nuts and berries into bark, spread about 3/8 inch thick on 10x14 inch foil-lined baking sheet. Sprinkle reserved nuts and berries over top. Cool, break into pieces. Store airtight for up to one week.