If you love rich, buttery treats with that old-fashioned Southern charm, you’ll fall in love with this Oklahoma Nut Candy. It’s sweet, creamy, and filled with toasted nutty goodness the kind of candy that feels like it came straight from Grandma’s kitchen. Perfect for the holidays, gift-giving, or simply satisfying a sugar craving, this timeless recipe is a piece of true comfort.
Step-by-Step Instructions
Step 1: Prep your pan
Grease a 9×13-inch baking dish and set it aside. You’ll pour the finished candy into this later, so have it ready before you start cooking.
Step 2: Melt the first batch of sugar
In a small, heavy-bottomed saucepan, add 2 cups of sugar and cook it over low heat, stirring frequently. Continue cooking until the sugar completely melts and turns a golden caramel color, about 20 minutes. Be patient here low and slow gives you the best flavor and prevents burning.
Step 3: Combine cream and sugar in a separate pan
While the sugar is melting, pour the remaining 4 cups of sugar and heavy cream into a large saucepan or Dutch oven. Begin simmering over low heat so the sugar starts to dissolve.
Step 4: Combine the two mixtures
Once the sugar in the small saucepan has melted, carefully pour it into the large pan with the sugar-and-cream mixture. Stir continuously as you pour this step requires caution since both mixtures are very hot.
Step 5: Cook to candy stage
Increase the heat to medium and continue cooking, stirring constantly, until the mixture reaches 244°F (118°C) on a candy thermometer (this is the “soft ball” stage).
Step 6: Add baking soda and butter
Remove the pan from heat. Immediately stir in the baking soda it will foam up a bit, so don’t be alarmed. Then add the butter and vanilla extract, stirring until smooth and glossy.
Step 7: Let it rest
Set the mixture aside and let it rest for about 20 minutes without stirring. This cooling step helps the candy develop the perfect texture.
Step 8: Add the nuts
Once rested, stir in the chopped nuts (walnuts or pecans work best) until the sheen just disappears — this means the candy has started to set.
Step 9: Pour and cool
Pour the mixture into your prepared pan, spreading it evenly with a spatula. Let it cool completely for at least 1–2 hours, or overnight for the best results.
Step 10: Cut and enjoy!
Once fully set, cut into small squares. Store at room temperature and enjoy that melt-in-your-mouth Southern sweetness.
Tips & Tricks
- Be patient with the sugar: Low heat and constant stirring prevent crystallization and burning.
- Thermometer is key: Cooking to exactly 244°F ensures the candy sets properly — not too soft or too hard.
- Flavor twist: Add a pinch of sea salt or a drizzle of caramel for extra depth.
- Mix it up: Try a blend of pecans, walnuts, and almonds for variety in texture and flavor.
- Storage tip: Store in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.
Frequently Asked Questions
1. Can I use half-and-half instead of heavy cream?
Not recommended. Heavy cream gives the candy its rich, creamy texture. Half-and-half tends to make it softer and less stable.
2. How do I know when the sugar has caramelized enough?
It should be a deep golden amber color and fully melted not grainy or pale. Be careful not to overcook, or it’ll taste burnt.
3. What if my candy turns out too hard or too soft?
That’s usually a temperature issue. Too soft means it didn’t reach 244°F; too hard means it cooked too long. Use a candy thermometer for accuracy.
4. Can I double the recipe?
Yes, but use a large Dutch oven to prevent boiling over sugar mixtures expand as they cook.
5. How long does it take to set?
Usually about 2 hours at room temperature, but overnight cooling gives the cleanest cuts and best texture.
