Old-Fashioned Oklahoma Nut Candy

If you want to make the nostalgia candy you used to enjoy during the holidays, then this easy oklahoma nut candy is exactly what you need to make in your own kitchen. All you need to do is boil some sweet buttery syrup and mix it with tons of nuts. It will become nice and thick, then turn into sweet little melt-in-your-mouth drops that look like they came out of an old candy store.

I love making this vintage recipe because you don’t have to use any special candy molds or baking skills. It tastes so good with that brown sugar taste and doesn’t take long to prepare. And you make so much of it that you have extra to put in tin boxes to give away as holiday gifts.

Why You Will Love This Recipe

You will love how soft and fudgy this nostalgic candy is, and how the chewy, sweet caramel combines with the crunchy, toasted nuts. It’s great for when you’re pressed for time on a holiday weekend but still want to give out a special homemade gift instead of baking more sugar cookies. The sugary, buttery mixture will melt in your mouth and give you a satisfying crunch at the same time.

And the best part about making this sweet treat is the minimal mess. There is no clean-up afterward because everything is done in one pot and you can just let it cool on some wax paper. You won’t have to deal with a bunch of dirty baking pans after spending your whole afternoon trying to finish your holiday baking.

What You Need

To make this old-fashioned candy you will need light brown sugar, granulated sugar, evaporated milk, butter, vanilla extract, and chopped pecans.

Chopped Pecans

Having lots of fresh, chopped pecans will give you that crunch and buttery taste that makes the extremely sweet candy base so perfectly balanced. I suggest you toast them in a dry skillet for a couple minutes before adding them to the recipe to enhance their natural flavor. You can also substitute with chopped walnuts or roasted peanuts if you don’t have pecans on hand.

Evaporated Milk

This sweet pantry item is the key to getting that nice, soft fudgy consistency without your candy being too crunchy. It adds a concentrated creaminess to the mixture so the sugars dissolve more easily over the heat. If you don’t have a can of evaporated milk on hand, then try using heavy whipping cream instead! It still gives the candy a creamy, creamy texture.

Light Brown Sugar

Light brown sugar gives this candy a caramel-colored look and molasses-y taste. It boils down to create a lovely syrup as the candy cooks and thickens up on the stove. If you want a more intense flavor, swap light brown sugar for dark brown sugar for even better results.

How to Make It

Follow along to see how to make this vintage treat in your own kitchen right now.

Prep the Workspace

Prepare two large baking sheets or your counter by laying out long pieces of wax paper or parchment paper. This step is important because the candy will be extremely hot and need to be set aside once it comes off the stove, which will happen rather quickly.

Boil the Sugars

In a large saucepan, mix together the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir the mixture until all the sugars dissolve and it reaches a boil.

Cook to Softball Stage

Attach a candy thermometer to the side of the pan and cook the mixture without stirring until it reaches 235°F. Without a candy thermometer, drop a small amount of the boiling syrup into ice water. When the syrup forms a soft ball that is easy to squish between your fingers, it’s ready to remove from the heat.

Add Butter and Vanilla

Take the pot of boiling sugar off the heat. Stir in the butter and vanilla extract. Beat the mixture with a wooden spoon for several minutes until it starts to dull in color and gets thick.

Stir and Drop

Mix the chopped pecans into the candy until well coated. Spoon out the candy onto your wax paper or parchment paper and let cool to room temperature.

My Best Tips

I highly recommend buying a candy thermometer to make this recipe. Without one, it’s really difficult to tell if the candy is ready, resulting in candy that is either too liquid or too crumbly.

Measure out your butter, vanilla, and pecans before you start cooking. You won’t have time to search for things while boiling the sugar.

If you notice the candy getting stiff before you’re done dropping it, don’t worry. Put the pot back over very low heat for a few seconds, whisking constantly to loosen it back up.

Old-Fashioned Oklahoma Nut Candy

Jennifer

This easy oklahoma nut candy is a nostalgic, melt-in-your-mouth treat loaded with crunchy pecans. It is the perfect homemade holiday gift for your loved ones!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 24

Calories 195 kcal

Equipment

• Heavy-Bottomed Saucepan
• Candy Thermometer
• Wax Paper

Ingredients

  

1x2x3x

• 1 1/2 cups light brown sugar packed
• 1 1/2 cups granulated sugar
• 1 cup evaporated milk
• 4 tablespoons butter softened
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

 

• Line your counter or two large baking sheets with long sheets of wax paper.
• In a large, heavy bottomed saucepan, combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir the ingredients together just until the sugar dissolves and the mixture comes to a boil.
• Clip a candy thermometer on the side of the pan. Boil the mixture, without stirring, until the thermometer registers 235°F, which is a soft ball stage.
• As soon as the mixture reaches temperature, remove it from the heat and stir in the softened butter and vanilla extract.
• Using a wooden spoon, beat the mixture rapidly for about 2 to 3 minutes or until it begins to thicken and lose some of its glossiness.
• Stir in the chopped pecans.
• Quickly spoon the mixture onto the prepared wax paper. Let the drops cool completely before serving.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8mgSodium: 30mgPotassium: 88mgFiber: 1gSugar: 27gVitamin A: 88IUVitamin C: 0.3mgCalcium: 46mgIron: 0.4mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• To Store: Layer the completely cooled candies between sheets of wax paper in an airtight container at room temperature for up to 2 weeks.
• To Freeze: These candies can be frozen in a tightly sealed freezer-safe bag for up to 3 months, and thawed at room temperature before serving.
• To Reheat: This fun nostalgic homemade candy is intended to be eaten at room temperature, so there’s no need to reheat!

Serving Suggestions

• Arranged in fancy holiday tins lined with parchment paper, these make the perfect neighbor gift.
• Served on a festive dessert platter alongside assorted cookies and chocolate truffles.
• Paired with a large, steaming cup of dark roast coffee on a cold day.
• Crumbled into small pieces and scattered atop a large bowl of vanilla bean ice cream.

Frequently Asked Questions

Why did my candy turn out crumbly and dry?

If your candy is crumbly, the sugar mixture has been boiled too long after reaching the soft-ball stage. Next time, remove the pan from the heat as soon as the candy reaches 235°F.

Can I make this on a rainy or humid day?

It’s not recommended to make this type of boiled candy on a rainy or very humid day. High humidity in the air can keep the cooked sugar from setting up properly, leaving you with soft drops that don’t fully harden.