Triple Nut Candy - cooking recipe

Ingredients

1 cup walnut halves
1 cup pecan halves
1 cup brazil nut, halved
1 teaspoon butter
1 1/2 cups sugar
1 cup heavy whipping cream
1/2 cup light corn syrup

Preparation

Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
Cool on a wire rack.
Line an 8-inch square pan with foil; grease the foil with butter and set aside.
In a heavy saucepan, combine sugar, cream and corn syrup.
Bring to a boil over medium heat, stirring constantly.
Stir in toasted nuts.
Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
Remove from heat.
Stir with a wooden spoon until creamy and thickened.
Quickly spread into prepared pan; cool.
Cover; refrigerate for 8 hours or overnight.
Using foil, lift candy out of pan; discard foil.
Cut candy into squares.
Stor in an airtight container in refrigerator.