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. Yield:
• 2 pounds.