Best 4 Oklahoma Nut Candy Recipes

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CANDY NUTS



Candy Nuts image

This stuff is addictive! I love making these nuts to have out for company but have to have someone hide them from me or I'll eat them all before our guests arrive! Recipe from the Chicago Sun-Times

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 4

1 1/2 cups whole almonds or 1 1/2 cups pecan halves (raw or roasted)
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla

Steps:

  • Line a baking sheet with foil; butter the foil and set aside.
  • In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
  • Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
  • Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
  • Store tightly covered in the fridg for up to 3 weeks.

TRIPLE-NUT CANDY



Triple-Nut Candy image

I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 pounds.

Number Of Ingredients 7

1 cup walnut halves
1 cup pecan halves
1 cup Brazil nuts, halved
1 teaspoon butter
1-1/2 cups sugar
1 cup heavy whipping cream
1/2 cup light corn syrup

Steps:

  • Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

OKLAHOMA NUT CANDY



Oklahoma Nut Candy image

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.

Provided by Jill Saunders

Categories     Nut Candy

Yield 40

Number Of Ingredients 7

2 cups white sugar
4 cups white sugar
2 cups heavy whipping cream
½ cup butter
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Butter a 9x13 inch pan and set aside.
  • Place the 2 cups sugar in a heavy bottomed saucepan. Stir over low heat until sugar has completely melted.
  • Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. Stir and heat over low.
  • 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.
  • 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.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 31.1 g, Cholesterol 22.4 mg, Fat 8.7 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 29.1 mg, Sugar 30.1 g

OKLAHOMA NUT CANDY



Oklahoma Nut Candy image

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.

Provided by Jill Saunders

Categories     Nut Candy

Yield 40

Number Of Ingredients 7

2 cups white sugar
4 cups white sugar
2 cups heavy whipping cream
½ cup butter
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Butter a 9x13 inch pan and set aside.
  • Place the 2 cups sugar in a heavy bottomed saucepan. Stir over low heat until sugar has completely melted.
  • Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. Stir and heat over low.
  • 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.
  • 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.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 31.1 g, Cholesterol 22.4 mg, Fat 8.7 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 29.1 mg, Sugar 30.1 g

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