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    Triple-Nut Candy

    Source of Recipe


    Taste of Home (December 2007 / January 2008)

    List of Ingredients


    • 1 cup walnut halves
    • 1 cup pecan halves
    • 1 cup Brazil nuts, halved
    • 1 tsp butter
    • 1½ cups sugar
    • 1 cup heavy whipping cream
    • ½ cup light corn syrup


    Instructions


    1. Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4 to 8 minutes, or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-inch square pan with foil; grease the foil with butter and set aside.

    2. In a heavy saucepan, combine sugar, cream, and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover; refrigerate for 8 hours or overnight.

    3. Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in refrigerator.

      Makes 2 pounds.



 

 

 


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