Email to Cat      

Christmas: 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.