Triple Nut Candy

READY IN: 1hr 5mins
YIELD: 2 pounds




  • Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
  • Bake at 350 for 4-8 minute 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.
  • 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 degrees (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.
  • Using foil, lift candy out of pan; discard foil.
  • Cut candy into squares.
  • Stor in an airtight container in refrigerator.