Holiday Candy
Prep time
Total time
This is a marvelous holiday confection, made with an assortment of nuts, candied cherries and candied pineapple. Like a rich and delicious fruitcake disguised as a sweet candy.
Recipe type: Dessert | Candy
  • 3 cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1½ cups whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 6 ounces) pecans, toasted, coarsely chopped in large pieces
  • 1 cup (about 6 ounces) walnuts, toasted, coarsely chopped in large pieces
  • 1 cup (about 6 ounces) unblanched whole almonds, toasted, coarsely chopped in large pieces
  • 1¼ cups (about ½ pound) whole candied cherries
  • ½ cup (about 4 ounces) diced candied pineapple.
Prepare one 9x5x2¾ inch loaf pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place.
  1. In a large heavy-bottomed pan, combine sugar, corn syrup, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Stir in the whipping cream. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 236 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 230 degrees to slow the cooking because at this point it will quickly reach 236 degrees. In addition, remove the pan from the heat just before the syrup reaches 236 degrees to prevent it from going over 236 degrees. F.
  3. Let the candy sit until the bubbling has stopped. Add the vanilla on top of the hot candy but do not stir in. Let candy sit without stirring until cooled to approximately 140 degrees, 20 to 30 minutes.
  4. When candy is cooled to approximately 140 degrees, remove the candy thermometer and beat the candy with a wooden spoon until the candy thickens slightly, 1 to 2 minutes. Add the pecans, walnuts, almonds, cherries, and pineapple, stir until well mixed.
  5. Scrape the mixture into the prepared pan and pack it down evenly. Cover with plastic wrap and let sit until cool and thoroughly set, 8 hours or overnight.
  6. When candy is completely set, grab the top edges of the parchment paper, lift the candy from loaf pan, remove paper and discard. Using a sharp kitchen knife, cut candy widthwise into ½ inch slices, then cut each slice into fingers about ½ inch wide.
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 9" Loaf Baking Pan Pan Prep: Parchment Lined Yield: About 4 Pounds Storage: Airtight Container and Refrigerate

Help: Toasting Nuts and Seeds

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