Oklahoma Nut Candy

Jill Saunders 0

"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."

Ingredients {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 13

  1. 14 Ratings


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. :)


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


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.