1 1/4 C. honey
1 C. whipping cream
1/3 C. corn syrup
1 C. roasted pistachios
3/4 C. each roasted, sliced almonds and roasted pumpkin seeds
8 oz. milk chocolate
Combine honey, whipping cream and corn syrup in heavy saucepan; cook until candy thermometer reaches 262°F. (hard-ball stage).
Add pistachios, almonds and pumpkin seeds. Pour mixture into 8-inch square pan; let harden. Meanwhile, melt milk chocolate. Cut nut mixture into small squares; dip into melted chocolate. Cool on rack.
Makes about 25 1-inch pieces.
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