Ingredients for Triple Nut Candy
- Walnut Halves
- Pecan Halves
- Brazil Nut
- Butter for greasing the pan
- 1 ½ cups granulated sugar
- Heavy Whipping Cream
- Light Corn Syrup
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How to Make Triple Nut Candy
- Preheat oven to 350°F (175°C).
- Spread 1 cup walnuts, 1 cup pecans, and ½ cup Brazil nuts in a single layer on a baking sheet.
- Bake for 4-8 minutes, or until toasted and golden brown, stirring halfway through.
- Let nuts cool completely on a wire rack.
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil with butter.
- In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, ½ cup heavy cream, and ¼ cup light corn syrup.
- Bring to a boil over medium heat, stirring constantly until sugar dissolves.
- Continue boiling, without stirring, until a candy thermometer registers 238°F (114°C) – the firm-ball stage.
- Remove from heat and carefully stir in the cooled toasted nuts.
- Stir vigorously with a wooden spoon until the mixture thickens and becomes creamy (about 2-3 minutes).
- Quickly pour the mixture into the prepared pan and spread evenly.
- Let cool completely at room temperature.
- Once cooled, cover the pan tightly and refrigerate for at least 8 hours, or preferably overnight.
- Lift the candy out of the pan using the foil overhang.
- Remove the foil and cut the candy into squares.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
711g
Fat
229g
Carbs
80g
