1 cup walnut pieces
1 cup pecan pieces
1/2 cup whole pistachio nuts
1 cup whole filberts
1 1/2 cups candied cherries
1 1/2 cups candied pineapple
1 cup whole blanched toasted almonds
2 cups granulated sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon orange-flavored oil or extract
orange food coloring
Oil a cookie sheet and set aside. Use cautionary measures when working with hot syrup.
In a large bowl combine walnuts, pecans, pistachios, and filberts. Spread mixture 1/2 inch thick on cookie sheet. Sprinkle with the almonds.
In a heavy saucepan, combine sugar, water, and corn syrup. Cover with a tight-fitting lid. When steam begins to escape, remove lid and insert candy thermometer. Cook to 300°F without stirring. Remove from head and add flavoring and food coloring. Stir only to blend. Drizzle syrup mixture over nut and fruit mixture in thin stream, back and forth, covering completely. Do not mix fruit into syrup as it will change consistency of the syrup. Always pour syrup over nuts and fruit. There may be some nuts and fruit that the syrup does not cover. Do not scrape pan. When firm but not hard, cut into pieces.
Store in covered container.
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