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

Triple-Nut Candy Recipe

Read Reviews
5 3 3
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


  • 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: 75 calories, 5g fat (1g saturated fat), 5mg cholesterol, 5mg sodium, 7g carbohydrate (6g sugars, 0g fiber), 1g protein Diabetic Exchanges: 0 starch, 1 fat.


  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

Reviews for Triple-Nut Candy

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
the2thmann 77808
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 207527
Reviewed Dec. 19, 2010

"Very Good and Easy to make."

loyaltown 68323
Reviewed Dec. 15, 2009

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

Loading Image