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Triple Nut Candy

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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 1⁄2 Cup (24 tbs)
  Heavy whipping cream 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Snack
Method: 
Boiled
Dish: 
Candy

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