Prepare the Pan: Grease a large baking sheet or jelly roll pan generously with butter or line it with parchment paper. This will prevent the candy from sticking to the pan as it sets.
Combine Ingredients: In a heavy-bottomed saucepan, combine 4 cups of sugar, heavy cream, unsalted butter, and baking soda. Stir the mixture well to combine.
Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent scorching. Once boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, until the mixture reaches the soft ball stage, about 240°F (116°C) on a candy thermometer.
Add Vanilla and Nuts: Once the mixture reaches the desired temperature, remove it from the heat and stir in the vanilla extract and chopped nuts. Mix well to ensure the nuts are evenly distributed throughout the caramel.
Pour and Cool: Carefully pour the hot caramel mixture onto the prepared baking sheet, spreading it out evenly with a spatula. Allow the candy to cool completely at room temperature until it has set firm.
Cut into Pieces: Once the candy has cooled and set, use a sharp knife to cut it into bite-sized pieces or squares. If desired, you can wrap the individual pieces in wax paper or cellophane for storage or gifting.
Serve and Enjoy: Oklahoma Nut Candy is best enjoyed at room temperature. Serve it as a sweet treat for dessert or enjoy it with a cup of coffee or tea for a delightful afternoon pick-me-up.
Cook Notes and Variations:
Experiment with Nuts: While walnuts or pecans are traditional choices for Oklahoma Nut Candy, feel free to experiment with other nuts such as almonds, cashews, or hazelnuts for different flavor variations.
Add a Touch of Salt: For a sweet and salty flavor contrast, sprinkle a pinch of flaky sea salt over the top of the candy before it sets.
Infuse with Flavor: Get creative with flavor infusions by adding a splash of rum or bourbon to the caramel mixture for an extra layer of depth and complexity.
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