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

Triple-Nut Candy Recipe

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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
Diabetic Exchange Test Kitchen Approved
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 equals 75 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 5 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.


  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

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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."

Reviewed Dec. 19, 2010

"Very Good and Easy to make."

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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