Triple Nut Candy
|Walnut halves||1 Cup (16 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Brazil nuts||1 Cup (16 tbs), halved|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
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.