Old-Fashioned Oklahoma Nut Candy

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Cooling Time: 1-2 hours, minimum
Total Time: Approximately 1 hour 40 minutes, plus cooling
Difficulty: Intermediate (Requires precision with a candy thermometer)

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Ingredients

• 2 cups granulated sugar

• 1 cup unsalted butter (2 sticks)

• 1/2 cup whole milk

• 1/4 cup light corn syrup

• 1/4 teaspoon salt

• 2 teaspoons pure vanilla extract

• 1 teaspoon baking soda

• 3 cups raw pecans or walnuts (or a mix), roughly chopped

Equipment You’ll Need:

• Heavy-bottomed saucepan (3-quart is ideal)

• Candy thermometer (essential)

• 9×13 inch baking pan

• Parchment paper or a silicone baking mat

• Wooden spoon or heat-resistant spatula

• Measuring cups and spoons

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Instructions

Step 1: Prepare Your Pan and Ingredients

This is a fast-moving recipe once the cooking starts, so the golden rule is mise en place—a French term meaning “everything in its place.”

• Line the Pan: Line your 9×13 inch baking pan with parchment paper or a silicone baking mat, allowing a slight overhang on the two long sides. This will act as a sling to lift the entire sheet of candy out for easy cutting later. Do not grease the paper.

• Measure Precisely: Have all your ingredients measured and within arm’s reach. This is critical. Once the sugar syrup is boiling, you won’t have time to search for the vanilla or baking soda. Place the nuts near the stove so you can add them quickly.

Step 2: The Sugar Boil – Patience is Key

• In your heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, whole milk, light corn syrup, and salt.

• Attach your candy thermometer to the side of the pan, ensuring the bulb is fully submerged in the liquid but not touching the bottom of the pot.

• Cook over medium heat, stirring constantly with a wooden spoon until the butter melts and the sugar dissolves completely. This should take about 5-7 minutes. The mixture will look milky and opaque.

Step 3: The Waiting Game – Don’t Stir!

• Once the mixture comes to a boil, stop stirring entirely. Stirring during this phase can cause the sugar to crystallize, resulting in a grainy candy.

• Allow the mixture to boil undisturbed. You will see rapid, small bubbles. This is where the candy thermometer becomes your best friend. Let the syrup cook until it reaches the hard crack stage, which is 300°F (149°C). This process can take anywhere from 10 to 15 minutes.

• Pro Tip: As the temperature climbs above 250°F (121°C), the bubbles will become smaller and tighter. Watch the thermometer closely, as the temperature can rise very quickly in the final stages.

Step 4: The Grand Finale – Act Fast!

• The moment the syrup hits 300°F (149°C), immediately remove the pan from the heat.

• Working quickly but carefully (the mixture is extremely hot!), stir in the vanilla extract and baking soda. The baking soda will cause the mixture to foam and bubble up vigorously—this is normal and desired! It creates thousands of tiny air bubbles, giving the candy its signature light and airy crunch.

• Immediately stir in the 3 cups of raw nuts, ensuring they are all thoroughly coated in the hot sugar syrup.

Step 5: Spread and Cool

• Pour the hot, foamy candy mixture into your prepared pan. It will be thick and packed with nuts.

• Using two forks or a heat-resistant spatula, quickly spread the mixture into an even layer, pressing down to compact the nuts. Don’t worry if it doesn’t reach the edges perfectly; it’s more important to have an even thickness.

• Let the candy cool completely at room temperature for at least 1-2 hours. Do not attempt to speed up the process by placing it in the refrigerator, as this can introduce moisture and make the candy sticky.

Step 6: The Break and Store

• Once the candy is completely cool and hard, use the parchment paper sling to lift the entire slab out of the pan.

• Place it on a sturdy cutting board. You can break it into rustic pieces by pressing down with the back of a large knife, or for more uniform pieces, use a sharp chef’s knife to score and then snap it apart.

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Storage and Shelf Life

This candy is excellent at room temperature when stored properly. Place the pieces in an airtight container, with layers separated by parchment paper, at cool room temperature.

• Shelf Life: It will keep its perfect texture for up to 2 weeks. The high sugar content acts as a natural preservative. Avoid storing it in the refrigerator, as it can absorb moisture and become sticky.

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Nutrition Information

(Please note: The following is an estimate based on the ingredients used. Actual values may vary.)

Serving Size: 1 ounce (approx. a 1.5-inch square)
Servings Per Recipe: About 32

A Note on Nutrition: This is a decadent, sugar-based confection. It is high in calories and sugar, making it a “sometimes food” to be enjoyed in moderation. The primary nutritional benefit comes from the pecans, which provide healthy monounsaturated fats, fiber, and various minerals.

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A Final Word

Making Old-Fashioned Oklahoma Nut Candy is a journey back to a simpler time in American cooking. It’s a recipe that rewards patience and precision with an unforgettable, soul-warming treat. The rich, buttery flavor, the intense nuttiness, and that signature airy crunch are well worth the watchful eye over the candy thermometer. So, gather your ingredients, trust the process, and create a piece of edible history that’s sure to become a new favorite in your own family tradition.