Oklahoma Nut Candy

Jump To Recipe by Cindy @mycountrytable

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Oklahoma Nut Candy, aka Aunt Bill’s Brown Candy, has a rich praline-like flavor, and a fudge-like texture. It’s a delicious candy you’ll quickly become addicted too, and it’s a perfect candy for the holidays!

This delectable rich candy can be traced back to 1936, when it was published in The Daily Oklahoman. At that time it was referred to as Aunt Bill’s Brown Candy, and over the years the name was changed to Oklahoma Nut Candy. Regardless of the name it’s simply irresistible!

6 cups of sugar

You might be surprised to see this recipe calls for six cups of granulated sugar. You might also wonder how it’s not grainy with so much sugar…oh, but magic happens. You see the sugar is divided. Part of the sugar is melted in its dry state by itself, until it turns into an amazing caramel-like liquid state. The remaining sugar gets mixed with heavy whipping cream and heated to dissolve the sugar. Then both mixtures are combined and cooked to a soft ball stage.

How to make Oklahoma Nut Candy

Melt some of the dry sugar: Add two cups of the granulated sugar to a medium saucepan over low heat. (I used a one quart heavy bottomed saucepan over #3 on my stove top). Stir the sugar slowly but constantly over the low heat, until all of it melts into a liquid form. This will take about 20 minutes…the longest step of this recipe. See the pictures above that show how it slowly changes.

Meantime, add the remaining 4 cups of sugar and the heavy whipping cream to a large heavy bottomed pot. Mix to combine and simmer over low heat (#2 on electric stove) while you are melting the dry sugar in the first pan.

Once the dry sugar is completely liquified, pour it into the second pan, stirring constantly for a few seconds to combine. Turn the heat to medium, and cook to 244 degrees on a candy thermometer or a soft ball in cold water. This should take 8 to 9 minutes. If you want to see how to test the candy in cold water click here.

Remove the pan from the heat and add the baking soda. Stir to incorporate. Add the butter and vanilla and mix with a spoon until the butter is melted and incorporated.

Allow the mixture to cool for about 10 minutes. Beat the mixture with a wooden spoon until it loses its shiny appearance, and mix in the nuts.

Pour the mixture into the prepared pan, and allow it cool for about 2 hours before cutting. You can also refrigerate the candy to speed things up. Feel free to cover it and refrigerate overnight before cutting.

Tips for this recipe

Make sure to check your candy thermometer before making this candy. You can see how to calibrate your thermometer here. These days, I use the digital thermometers. They work great.
Make sure to use a heavy bottomed pan when making any candy recipe. Otherwise, your candy will easily scorch.
Allow the candy to cool for at least two hours or refrigerate until it’s firm enough to easily cut.
This candy is rich. I suggest not cutting it into very large pieces.
Make sure your nuts are fresh, not stale and rancid. If they’ve been stored in your pantry for a long while, chances are they are rancid. I keep my nuts in the freezer, until I’m ready to use them.

Can I freeze this candy?

Yes. Make sure to wrap it securely in a freezer safe container. I like to place wax paper between the layers. I don’t suggest freezing for over three months. Thaw it overnight in the refrigerator. If you’re plating it to set out, plate it while it’s still cold, for neater separation of the candy pieces.

How long will this candy stay fresh?

This candy will stay fresh for up to two weeks if kept in a sealed container in the refrigerator.

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