Triple-Nut Candy Recipe
Triple-Nut Candy Recipe photo by Taste of Home

Triple-Nut Candy Recipe

Publisher Photo
I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.
TOTAL TIME: Prep: 30 min. Cook: 35 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 30 min. Cook: 35 min. + chilling
MAKES: 64 servings

Ingredients

  • 1 cup walnut halves
  • 1 cup pecan halves
  • 1 cup Brazil nuts, halved
  • 1 teaspoon butter
  • 1-1/2 cups sugar
  • 1 cup heavy whipping cream
  • 1/2 cup light corn syrup

Nutritional Facts

1 piece equals 75 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 5 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Directions

  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-in. square pan with foil; grease the foil with butter and set aside.
  2. 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).
  3. 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.
  4. Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Triple-Nut Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p91

Nutritional Facts

1 piece equals 75 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 5 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Reviews for Triple-Nut Candy

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 25, 2010

I have made this candy eight times in the past three years and every one wants some.

I have made two changes over the years. I substitute two 6.5 jars of macadamia nuts for the Brazil nuts. The second is to boil to a temp of 240 degrees. this makes them less sticky and slightly more chewy.

MY REVIEW
Reviewed Dec. 19, 2010

Very Good and Easy to make.

MY REVIEW
Reviewed Dec. 15, 2009

This is a wonderful recipe. All of my family and friends request these chewy treats around the holidays.

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