TRIPLE NUT CANDY Recipe

Ingredients

1 C WALNUT HALVES
1 C PECAN HALVES
1 C BRAZIL NUTS, HALVED
1 t BUTTER
1-1/2 C SUGAR
1 C HEAVY WHIPPING CREAM
1/2 C LIGHT CORN SYRUP

Preparation

Step 1

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 INCH 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 AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT. USING FOIL, LIFT CANDY OUT OF PAN AND CUT INTO SQUARES