Triple Nut Candy Recipe

How to make it

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• 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.