Step 3: Prepare the Cream Mixture
While the sugar is melting, combine the remaining 4 cups of sugar with the 2 cups of heavy cream in a large saucepan or Dutch oven. Simmer gently on low heat until the sugar dissolves.
Step 4: Combine the Sugars
Once the first sugar portion is fully melted, carefully pour it into the large saucepan with the cream-sugar mixture, stirring continuously to create a smooth blend.
Step 5: Cook to Softball Stage
Increase the heat to medium and cook the mixture until it reaches 244°F (118°C), also known as the softball stage. To test, drop a small amount into cold water; it should form a soft ball that holds its shape.
Step 6: Add Baking Soda
Remove the saucepan from heat and stir in the baking soda until fully incorporated. The mixture will foam slightly, creating a lighter texture.
Step 7: Add Butter and Vanilla
Stir in the unsalted butter and vanilla extract until the butter is completely melted and the mixture is smooth and glossy.
Step 8: Rest the Mixture
Allow the candy mixture to rest undisturbed for 20 minutes. This helps it thicken slightly before adding the nuts.
Step 9: Incorporate Nuts
Stir in the chopped walnuts or pecans until evenly distributed and the glossy sheen diminishes. Pour the candy into the prepared baking dish and spread evenly.
Step 10: Cool and Serve
Let the candy cool at room temperature for 1–2 hours or overnight until firm. Once set, slice into bite-sized squares and enjoy your rich, nutty treat.
Chef’s Tips for Perfect Oklahoma Nut Candy
- Even Cooking: Use a heavy-bottomed saucepan to prevent hot spots and burning.
- Temperature Check: A candy thermometer ensures the mixture reaches the perfect softball stage for ideal texture.
- Nut Selection: Walnuts offer a slightly softer crunch, while pecans give a buttery, richer bite—feel free to mix both.
- Storage: Store the candy in an airtight container at room temperature for up to 2 weeks.
This Oklahoma Nut Candy is rich, creamy, and irresistibly nutty—a timeless classic for any occasion.