Triple Nut Candy Recipe
Ingredients
| Walnut halves | 1 Cup (16 tbs) | |
| Pecan halves | 1 Cup (16 tbs) | |
| Brazil nuts | 1 Cup (16 tbs), halved | |
| Butter | 1 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Heavy whipping cream | 1 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) |
Directions
Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet.
Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once.
Cool on a wire rack.
Line an 8-in. square pan with foil; grease the foil with butter and set aside.
In a heavy saucepan, combine the 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.
Using foil, lift candy out of pan; discard foil.
Cut the candy into squares.
Store in an airtight container in refrigerator.
Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once.
Cool on a wire rack.
Line an 8-in. square pan with foil; grease the foil with butter and set aside.
In a heavy saucepan, combine the 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.
Using foil, lift candy out of pan; discard foil.
Cut the candy into squares.
Store in an airtight container in refrigerator.
Chef
