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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.05 Kcal (369 kJ) | ||
| Calories from fat | 63.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 1% | |
| Sodium | 2.62mg | 0% | |
| Potassium | 51.76mg | 1% | |
| Total Carbs | 6.08g | 2% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 524.96 Kcal (2198 kJ) | ||
| Calories from fat | 380 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.22g | 11% | |
|---|---|---|---|
| Cholesterol | 16.26mg | 1% | |
| Sodium | 15.59mg | 0% | |
| Potassium | 308.6mg | 1% | |
| Total Carbs | 36.23g | 2% | |
| Sugars | 30.1g | 20% | |
| Dietary Fiber | 4.56g | 3% | |
| Protein | 8.31g | 3% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 1mg | 1% | |
| Calcium | 67.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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