Oklahoma Nut Candy Recipe - Allrecipes.com

Oklahoma Nut Candy

Recipe by  

"My Mom, sisters and I would not feel like it was Christmas unless we had made this delicious candy. It tastes somewhere between fudge and caramels. It's best to use a wooden spoon to stir this candy with."

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Ingredients Edit and Save

Original recipe makes 30 to 40 pieces Change Servings
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Directions

  1. Butter a 9x13 inch pan and set aside.
  2. Place the 2 cups sugar in a heavy bottomed saucepan. Stir over low heat until sugar has completely melted.
  3. Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. Stir and heat over low.
  4. Once the 2 cups of sugar has completely melted, pour it in a fine stream into the sugar/cream mixture while stirring vigorously. Raise heat to medium low and cook, stirring frequently, until it reaches 244 to 248 degrees F (118 to 120 degrees C) on a candy thermometer.
  5. Remove from heat and vigorously stir in the baking soda. Stir in the butter until melted. Set aside to cool for 20 minutes. Stir in the vanilla and beat with a wooden spoon until non-glossy and it starts to set up. Stir in the nuts and spread into the prepared pan. Cool and cut into bite-size pieces.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2005

I'll give the recipe 5 stars but I think that the instructions need some clarification. I have a good heavy medium 1 1/2 qt sauce pan that I used to melt the sugar in. I used a 3qt pan for the sugar/heavy cream mixture. I considered a 3qt pan a "large" sauce pan. Not so. When making this, keep in mind that when you add the baking soda, the mixture is going to "bubble up". It's going to bubble up A LOT!!! This bubbled up and OVER the top of my pan and all over the top of my new stove and ran down into the burners. I spent the 20 minute cooling period cleaning up the mess. Once I got it all under control, the candy was good. I would use a pan closer to a dutch oven sized pan next time. Yes, I will make it again, but I'll be a little wiser about it. :)

 
Most Helpful Critical Review
Dec 18, 2005

Its hard for me to rate this recipe, since I couldn't get past the first step. The two cups of sugar, in a heavy bottom saucepan (non-stick), on low heat never melted - after an hour, it got hot and turned into brown 'chips', but never melted and it remained on low heat the whole time.

 

14 Ratings

Dec 31, 2003

I thought it was relatively easy to make. WE loved it. My husband said it reminded him of soft, fudgy peanut brittle. I think it tasted like a cross between caramels and fudge. I will make it again! CB

 
Dec 31, 2003

This is traditionally called Aunt Bill's Brown Candy in Oklahoma. Is super delicious, but hard to make and can go "bad" quickly if not beaten continuously. Worth a couple of tries to get it right.

 
Jan 09, 2006

This candy is good & fairly easy to make. The biggest problem I had was getting the candy out of the pan - I probably didn't use enough butter. Also, like another reviewer said, use a big pot - I had to move the mixture into a larger pot during cooking.

 
Dec 18, 2003

When I put the melted sugar into the cream and sugar mixture, the melted sugar became one big lump. Perhaps the other mixture wasn't warm enough. However, I kept at it stirring until it all smoothed out which took some time. Good result.

 
Dec 01, 2002

this is great candy .... in Oklahoma we call it Aunt Bill's ..........

 
Oct 07, 2002

This is a great candy recipe. My mom got this same recipe out of a newspaper in Massachuesetts. It was called Oklahoma Brown Candy. It has become a family tradition at Christmas. It is my son's, now 20 y.o., favorite.

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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