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How to make it

  • Prep Time does not include overnight chilling
  • 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 large heavy saucepan, combine the sugar, cream and corn syrup.
  • Bring to a boil over medium heat, stirring constantly.
  • Stir in the toasted nuts.
  • Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage).
  • Remove from the heat.
  • Stir with a wooden spoon until creamy and thickened.
  • Quickly spread into prepared pan; cool.
  • Cover and refrigerate for 8 hours or overnight.
  • Using foil, lift candy out of pan; discard foil.
  • Cut candy into squares.
  • Store in an airtight container in the refrigerator.
  • Yield: 2 pounds.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    awsome candy these sound delicous high5
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    " It was excellent "
    leebear ate it and said...
    THANKS FOR A GREAT RECIPE - LOVE NUT CANDY!CAROL LEE
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    " It was excellent "
    herby ate it and said...
    enjoy all your candy posts today!
    Was this review helpful? Yes Flag

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