- 2 cups granulated sugar
- ½ cup light corn syrup (or honey for a deeper flavor)
- ½ cup water
- 2 cups raw or roasted pecans or peanuts (pecans traditional in OK!)
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- Flaky sea salt (optional, for finishing)
🌰 Nut tip: Raw nuts toast beautifully in the hot syrup. Roasted nuts add deeper flavor—just reduce cook time slightly.
Step-by-Step Instructions
1. Prep & Preheat
Line a rimmed baking sheet with parchment or a silicone mat. Lightly grease it.
Set out butter, vanilla, and baking soda—they’ll be added at the end.
2. Cook the Sugar Syrup
In a heavy-bottomed saucepan (not nonstick!), combine sugar, corn syrup, and water.
Stir over medium heat just until sugar dissolves. Then stop stirring—swirl the pan gently if needed.
Bring to a boil and cook undisturbed until the mixture reaches 300°F (hard-crack stage)—about 10–15 minutes.
🌡️ No thermometer? Drop a spoonful into ice water—it should harden into a brittle, glass-like shard that snaps when bent.
3. Add Nuts & Finish
Carefully stir in nuts (they’ll sizzle!). Cook 1–2 minutes, stirring constantly, until golden and fragrant.
Remove from heat. Quickly stir in butter, vanilla, and baking soda.
💥 It will foam dramatically—this is normal! The baking soda creates tiny air bubbles for a lighter crunch.
4. Pour & Cool
Immediately pour onto the prepared baking sheet. Spread gently with a heatproof spatula (don’t overwork it).
Let cool completely at room temperature (about 45–60 minutes).
Break into rustic shards by hand or cut with a knife.
Tips for Candy Perfection
- Use a heavy pot—thin pans burn sugar.
- Don’t stir after boiling—causes crystallization.
- Work quickly after adding baking soda—the mixture sets fast!
- Store properly: Keep in an airtight container at room temp for up to 2 weeks (if it lasts that long!).
- Double the batch: It’s that good—and makes beautiful holiday gifts.
Delicious Variations
- Pecan-Maple: Replace corn syrup with pure maple syrup
- Spiced Nut: Add ¼ tsp cinnamon or cayenne with the nuts
- Sea Salt Crunch: Sprinkle with flaky salt before cooling
- Chocolate-Dipped: Drizzle cooled candy with melted dark chocolate
- Mixed Nut: Use a blend of pecans, almonds, and peanuts
The Oklahoma Tradition
This candy isn’t just sweet—it’s cultural heritage. For generations, Oklahomans have made this “nut brittle” for fairs, church suppers, and family gatherings. It’s a celebration of local pecans, Southern resourcefulness, and the joy of sharing something made with care.
💛 Fun fact: At the Oklahoma State Fair, vendors often stir massive copper kettles of this candy over open flames—a beloved fall ritual!
Frequently Asked Questions (FAQs)
Q: Can I use honey instead of corn syrup?
A: Yes! Honey gives a richer, earthier flavor—but watch closely, as it burns faster.
Q: Why did my candy crystallize?
A: Likely from stirring after boiling or sugar crystals on the pan sides. Brush down sides with a wet pastry brush early on.
Q: Can I make it without baking soda?
A: Yes—but it’ll be denser and less crisp. The soda creates the classic airy crunch.
Q: Can I use salted nuts?
A: Yes—but reduce added salt. Most Oklahoma recipes use unsalted nuts for control.
Final Thoughts: A Taste of Heartland Generosity
Old-Fashioned Oklahoma Nut Candy isn’t just dessert—it’s a hug in edible form, made to be shared, gifted, and savored. With its golden crunch, buttery depth, and nutty warmth, it’s the kind of treat that sparks memories, earns “Can I have the recipe?” and disappears before you finish wrapping it.
So grab that sugar, melt that butter, and stir up a batch that doesn’t just feed people—but connects generations.
Made this and felt that wave of nostalgia? I’d love to hear your twist—did you use pecans? Add sea salt? Share your candy triumph in the comments below—or tag me on social. And if you know someone who loves homemade sweets, send them this recipe. You’ll be their new favorite person! 🌰✨💛
