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 nuts on cookie sheet in single layer.
• Bake nuts 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.
• Store in an airtight container in refrigerator.