3 cups sugar
2 cups light cream
1 cup light corn syrup (Karo)
2 cups pecans, halved or chopped
2 cups walnuts, halved or chopped
2 cups Brazil nuts, halved or chopped

Mix sugar, cream, syrup and nuts; place over low heat. Cook until mixture reaches soft ball stage (238°F on candy thermometer), allowing 30-40 minutes for cooking.

Remove from heat. While still warm, stir until creamy.

When candy begins to stiffen, turn into large greased casserole or loaf pan. Pack down with spoon. Let harden; remove from pan. Wrap in foil.

Slice paper thin to serve.

Cooks Note: Use of a candy thermometer is recommended.

Makes 4 1/2 pounds.