Instructions
Prepare the Pan: Generously butter a large rimmed baking sheet (a jelly roll pan works perfectly) or line it with parchment paper. Set it aside within easy reach.
Start the Caramel Base: In a large, heavy-bottomed saucepan (at least 4-quart capacity to prevent boiling over), combine 4 cups of the sugar, heavy cream, butter, and baking soda. Stir well to combine.
Cook to Soft-Ball Stage: Place the saucepan over medium heat. Stir constantly until the mixture comes to a boil. Once boiling, reduce the heat to medium-low. Continue to cook, stirring occasionally, until the mixture reaches 240°F (116°C) on a candy thermometer. This is known as the “soft-ball” stage and is crucial for the right texture. *This process can take 20-30 minutes; be patient and avoid the temptation to turn up the heat, as it can easily scorch.*
Toast the Nuts (Optional but Recommended): While the caramel is cooking, spread the chopped nuts on a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant. This step dramatically enhances their flavor.
Combine and Finish: As soon as the caramel reaches 240°F, immediately remove the pan from the heat. Carefully stir in the vanilla extract and toasted nuts until the nuts are fully and evenly incorporated.
Set and Cool: Carefully pour the hot, nutty caramel onto your prepared baking sheet. Use a heat-resistant spatula to spread it into an even layer. Allow the candy to cool completely at room temperature until it is firm and set. Do not refrigerate, as this can cause the candy to become sticky.
Cut and Serve: Once completely cool and firm, use a sharp knife to cut the candy into squares or break it into rustic pieces. For a clean cut, you can lightly butter the knife blade.
Tips & Variations
The Key to Success: Patience & a Thermometer. Using a reliable candy thermometer is the single best way to ensure perfect results. If you don’t have one, you can test for the soft-ball stage by dropping a small amount of the syrup into a cup of cold water. It should form a soft, pliable ball that flattens when removed.
Nutty Choices: While pecans and walnuts are traditional, feel free to use your favorites. Almonds, cashews, or a mix would all be delicious.
Sweet & Salty Twist: For a gourmet touch, sprinkle the top with flaky sea salt (like Maldon) immediately after pouring it onto the pan.
Flavor Boost: Add a tablespoon of bourbon or rum along with the vanilla for a sophisticated depth of flavor.
Storage: Store the completely cooled candy in an airtight container at room temperature with layers separated by wax or parchment paper. It will keep for up to two weeks… if it lasts that long!
Enjoy your homemade taste of Oklahoma!
