3 C pecan halves 1 1/2 C Brazil nuts, chopped 1 1/2 C walnuts, chopped 1 C candied cherries 1 C candied pineapple 3 C sugar 1 C white corn syrup 1 1/2 C heavy cream 1 t salt 1 t vanilla extract
How to Make It:
In a large mixing bowl toss together the pecans, Brazil nuts and walnuts. Add in the cherries and pineapple and toss slightly to incorporate. Place the sugar in a large saucepan. Pour the corn syrup and heavy cream into the pan with the sugar. Sprinkle in the salt. Place the pan over medium and bring to a rapid boil, stirring often. Allow the mixture to boil until it reaches 235 degrees on a candy thermometer or soft ball stage. Remove the pan from the heat and stir in the vanilla. Pour the mixture over the nuts and fruit in the bowl. Mix with a rubber spatula until well combined. Lay a piece of wax paper in a large baking pan making sure it comes over the edges to use as handles. Spread the mixture evenly into the pan. Allow the mixture to set before cutting into squares.
Serving Size: 48 pieces
Soft ball stage in candy means that when a small amount is dropped into cold water a ball will form. Using a candy thermometer will ensure that your sugar syrup is the right temperature every time.