Oklahoma Nut Candy: A Southern Treat Full of Tradition and Crunch

 

Oklahoma Nut Candy

This rich, old-fashioned candy is a luxurious blend of creamy caramel and crunchy nuts—perfect for festive gatherings or homemade gifts. With its buttery texture and nutty crunch, it’s a treat everyone will remember.

Prep time: 15 minutes
Cook time: 30-40 minutes
Cooling time: 2 hours to overnight
Yields: One 9x13-inch pan

Ingredients

• 6 cups granulated sugar, divided

• 2 cups heavy cream

• ½ cup (1 stick) unsalted butter

• 1½ cups chopped walnuts or pecans

• 1 teaspoon vanilla extract

• ¼ teaspoon baking soda

Instructions

1. Prepare the Pan: Lightly grease a 9x13-inch baking dish or line it with parchment paper. Set it aside.

2. Melt the First Sugar: In a heavy-bottomed saucepan, melt 2 cups of the sugar over low heat. Stir frequently until the sugar is fully liquefied and golden. This should take about 15-20 minutes. Do not let it burn.

3. Simmer the Cream Mixture: While the first sugar is melting, combine the remaining 4 cups of sugar and the heavy cream in a large, heavy-duty Dutch oven or stockpot. Simmer this mixture gently over low heat, stirring occasionally.

4. Combine the Sugars: Once the first sugar is completely melted, carefully and slowly pour it into the simmering cream mixture. Stir constantly until the two are fully combined.

5. Cook to Soft-Ball Stage: Increase the heat to medium and attach a candy thermometer to the pot. Cook, stirring constantly, until the mixture reaches 244°F (118°C), the "soft-ball" stage. (To test without a thermometer, drop a small amount into a glass of cold water; it should form a soft, pliable ball.)

6. Add Baking Soda: Immediately remove the pot from the heat. Stir in the baking soda until fully dissolved. The mixture will bubble up slightly.

7. Incorporate Butter and Vanilla: Add the butter and vanilla extract. Stir continuously until the butter has completely melted and the mixture is smooth and glossy.

8. Rest the Mixture: Let the candy mixture sit undisturbed for 20 minutes. This crucial step allows it to cool slightly, improving the final texture.

9. Stir in the Nuts: After resting, stir in the chopped nuts. Continue to stir until the glossy sheen disappears and the candy begins to thicken and become creamy.

10. Pour and Cool: Quickly pour the candy into the prepared pan and spread it evenly. Let it cool completely at room temperature for at least 2 hours, or for best results, leave it uncovered overnight.

11. Cut and Serve: Once the candy is completely firm, cut it into small squares. Store in an airtight container at room temperature.

💡 Success Tips

• Use a Heavy Pot: A thick-bottomed pot like a Dutch oven is essential for even heat distribution and preventing the sugar from scorching.

• Patience is Key: Do not rush the process of melting the first portion of sugar. Low and slow is the way to go for a smooth caramel.

• Stirring is Crucial: Constant stirring during the final cooking stage prevents burning and ensures a perfect texture.

• The Rest is Important: Allowing the mixture to rest for 20 minutes before adding the nuts helps create a creamy, non-grainy candy.