Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I found this in the new TOH. This sounds so easy and tasty! Let me know how it is. Cooking time does not include chilling time.


  1. Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
  2. Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
  3. Cool on a wire rack.
  4. Line an 8-inch square pan with foil; grease the foil with butter and set aside.
  5. In a heavy saucepan, combine sugar, cream and corn syrup.
  6. Bring to a boil over medium heat, stirring constantly.
  7. Stir in toasted nuts.
  8. Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
  9. Remove from heat.
  10. Stir with a wooden spoon until creamy and thickened.
  11. Quickly spread into prepared pan; cool.
  12. Cover; refrigerate for 8 hours or overnight.
  13. Using foil, lift candy out of pan; discard foil.
  14. Cut candy into squares.
  15. Stor in an airtight container in refrigerator.


Most Helpful

I tried this recipe last week. It is very easy, and yummy. However, the next time I make it I plan on including some vanilla and a pinch of salt in the caramel mixture. To me it is a little bland.

wildfan33 November 15, 2008

My first time to make candy this way. Super easy to do. I even doubled the recipe on the second batch and had no problems!

Da Ashman December 19, 2007

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