ngredients2 cups heavy cream6 cups granulated sugar, divided (2 cups + 4 cups)1/2 cup (113 g) unsalted butter1 teaspoon vanilla extract1/4 teaspoon baking soda1 1/2 cups chopped walnuts or pecansPan size: 9×13-inch gives 1-inch squares. For thicker pieces, use an 8×12-inch pan.Step-By-Step InstructionsPrepare pan: Lightly grease a 9×13-inch baking dish; set aside.Melt first sugar: In a small heavy saucepan over low heat, melt 2 cups sugar, stirring often, until fully liquefied and amber, 15–20 minutes.Heat cream mixture: In a large heavy saucepan, combine the remaining 4 cups sugar with heavy cream. Warm over low heat, stirring to dissolve.Combine: Carefully stream the melted sugar into the warm cream mixture while stirring constantly.Cook to softball: Increase heat to medium and cook, stirring frequently, to 244°F (118°C) on a candy thermometer.Finish off heat: Remove from heat. Stir in baking soda (mixture will foam), then butter and vanilla until smooth.Rest: Let stand undisturbed 20 minutes to thicken slightly.Add nuts: Stir in walnuts or pecans until the gloss fades.Set & cut: Spread into the prepared pan. Cool 1–2 hours or overnight, then cut into squares.Troubleshooting & TipsGritty texture? Make sure all sugar is dissolved before boiling and avoid scraping crystallized bits from the sides of the pan. A pastry brush dipped in water helps wash down crystals.Too soft/firm: Soft candy usually means undercooked; firm or crumbly is overcooked. Aim precisely for 244°F (softball) and calibrate your thermometer if needed.Nut boost: Lightly toast nuts for 6–8 minutes at 350°F (175°C) to intensify flavor.Safety: Hot sugar is extremely hot—use a long spoon and keep children away from the stove.
Oklahoma Nut Candy
