Introduction

Old-Fashioned Oklahoma Nut Candy is a cherished Southern sweet treat that brings back memories of family gatherings and holidays. Known for its buttery richness, nutty crunch, and melt-in-your-mouth texture, this candy combines simple ingredients to create an irresistible old-time favorite. It’s often made during Christmas or special occasions — but honestly, it’s delicious any time of year!

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 2 cups mixed nuts (pecans, walnuts, or peanuts work well)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda (optional, for a lighter texture)

Instructions

1. Prepare the Pan: Line a baking sheet or 9×13-inch dish with parchment paper and lightly grease it with butter or non-stick spray.
2. Cook the Syrup: In a heavy saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
3. Boil the Mixture: Increase heat to medium-high and cook without stirring until the syrup reaches hard-ball stage (250°F / 121°C) on a candy thermometer.
4. Add Butter and Nuts: Stir in butter and nuts quickly. Continue cooking until the mixture reaches hard-crack stage (300°F / 149°C).
5. Finish the Candy: Remove from heat immediately. Stir in vanilla extract, salt, and (if desired) baking soda for a bit of lift.
6. Pour and Cool: Quickly pour the hot mixture onto the prepared pan. Spread it out evenly with a greased spatula before it hardens.
7. Break into Pieces: Once fully cooled and firm, break the candy into bite-sized chunks.

Description

This Old-Fashioned Oklahoma Nut Candy has a golden, glossy finish and a perfect combination of crunchy and buttery flavors. Each bite delivers caramelized sweetness balanced by the earthiness of toasted nuts. It’s simple, satisfying, and timeless — the kind of candy that brings comfort and nostalgia with every piece.

Tips

• Use a candy thermometer for best results; the right temperature ensures perfect texture.
• Be cautious when working with hot sugar syrup — it can burn easily.
• Mix nuts like pecans and walnuts for more depth of flavor.
• Store in an airtight container to keep the candy crisp and fresh.
• If humidity is high, make candy on a dry day to avoid stickiness.

Correction

If your candy turns out too sticky or chewy, it likely didn’t reach the hard-crack stage — cook it a bit longer next time.
If it’s too hard or burnt, the syrup was overheated; reduce the cooking temperature slightly and watch the thermometer closely.