Beat cranberry sauce until smooth.
Bring to a boil over high heat.
Stir in gelatin and sugar; simmer 10 minutes, stirring frequently until dissolved.
Remove from heat.
Stir in fruit pectin; then add nuts and stir 10 minutes to prevent nuts from floating.
Pour into buttered 9 inch square pan.
Chill until firm about 2 hours.
Invert onto wax paper which has been sprinkled with additional sugar or coconut.
Cut candy into 3/4 inch squares with spatula that has been dipped in warm water; roll in sugar.
After about an hour, roll in sugar again to prevent stickiness