Oklahoma Nut Candy

First published in 1936 in The Daily Oklahoman as Aunt Bill’s Brown Candy, this treat has a long history and is known for its high sugar content.

Equipment

• 9×13 baking dish
• small saucepan (heavy bottom preferred)
• large saucepan or dutch oven

Ingredients

• 6 cups sugar, divided
• 2 cups heavy cream
• ½ cup unsalted butter
• ¼ teaspoon baking soda
• 1 teaspoon vanilla
• 1 ½ cups chopped walnuts or pecans

Instructions

1. Grease a 9×13 baking dish and set aside.
2. In a small heavy-bottomed saucepan, pour in 2 cups of sugar and cook over low heat while stirring often until completely melted, about 20 minutes.
3. As the sugar cooks down, add the remaining 4 cups of sugar and heavy cream to a large saucepan or dutch oven.
4. Simmer over low heat until the sugar in the small saucepan has melted.
5. Add the melted sugar to the large saucepan with continuous stirring.
6. Bring the heat up to medium and cook the mixture until it reaches 244 degrees F (softball stage).
7. Remove from heat and stir in baking soda until completely combined.
8. Add butter and vanilla, stirring until the butter has melted and the mixture is smooth.
9. Let the mixture rest for 20 minutes.
10. Stir in nuts and mix until the sheen has gone.
11. Transfer to the prepared baking dish.
12. Let cool for 1-2 hours or overnight.
13. Cut into small squares to serve.

Notes

The recipe calls for a hefty six cups of sugar. Instructions have varied over the years, but ingredients have stayed largely the same.