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:
1. Place nuts on cookie sheet in single layer
2. Bake nuts at 350 for 4-8 minute or until toasted and golden brown, stirring once
3. Cool on a wire rack
4. Line an 8-inch square pan with foil; grease the foil with butter and set aside
5. In a heavy saucepan, combine sugar, cream and corn syrup
6. Bring to a boil over medium heat, stirring constantly.
7. Stir in toasted nuts
8. Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage)
9. Remove from heat
10. Stir with a wooden spoon until creamy and thickened
11. Quickly spread into prepared pan; cool
12. Using foil, lift candy out of pan; discard foil
13. Cut candy into squares
14. Store in an airtight container in refrigerator