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
- 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.
- 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.
- Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan, cool. Cover and refrigerate overnight.
- Using foil, lift candy out of pan. Cut into squares and store in air tight container in the refrigerator.