Triple-Nut Candy Recipe

5 3 3
Triple-Nut Candy Recipe
Triple-Nut Candy Recipe photo by Taste of Home
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Triple-Nut Candy Recipe

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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.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min. + chilling

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

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.
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: 75 calories, 5g fat (1g saturated fat), 5mg cholesterol, 5mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  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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Reviews forTriple-Nut Candy

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MY REVIEW
the2thmann User ID: 5722537 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."

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[email protected] User ID: 2548601 207527
Reviewed Dec. 19, 2010

"Very Good and easy to make."

MY REVIEW
loyaltown User ID: 3318436 68323
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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