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Triple-Nut Candy

 Triple-Nut Candy
I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.
64 ServingsPrep: 30 min. Cook: 35 min. + chilling


  • 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


  • 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.

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Triple-Nut Candy (continued)

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.