Triple Nut CandyFrom midgelet 8 years ago
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.
The Cookmidgelet Eastern, USA
The Rating4 people
enjoy all your candy posts today!herby in Albany loved it
THANKS FOR A GREAT RECIPE - LOVE NUT CANDY!CAROL LEEleebear in Brookpark loved it
awsome candy these sound delicous high5momo_55grandma in Mountianview loved it
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