This recipe is courtesy of Best Loved Cookies and Candies 2010


  • 1 Cup Walnut halves
  • 1 Cup Pecan Halves
  • 1 Cup Brazil nuts halved
  • 1 tsp Butter
  • 1 1/2 Cups White Sugar
  • 1 Cup Heavy Whip Cream
  • 1/2 Cup Light corn syrup


  1. Place the walnuts, pecans, and Brazil nuts in a single layer on a baking sheet. Bake at 350 degrees for 4 to 8 minutes or until toasted and golden brown. Line an 8 inch square pan with foil. Grease the foil with butter and set aside.
  2. In 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 thermometer reaches 238 degrees.
  3. Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan, cool. Cover and refrigerate overnight.
  4. Using foil, lift candy out of pan. Cut into squares and store in air tight container in the refrigerator.

Comments on this recipe?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s