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Triple-Nut Candy

I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.
  • Total Time
    Prep: 30 min. Cook: 35 min. + chilling
  • Makes
    2 pounds

Ingredients

  • 1 cup walnut halves
  • 1 cup pecan halves
  • 1 cup Brazil nuts, halved
  • 1 teaspoon butter
  • 1-1/2 cups sugar
  • 1 cup heavy whipping cream
  • 1/2 cup light corn syrup

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 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.
Nutrition Facts
1 piece: 75 calories, 5g fat (1g saturated fat), 5mg cholesterol, 5mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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