Indulge in these Oklahoma Sooner Nut Candies made with sugar, cream, butter, pecans, and a touch of vanilla. Perfect for holidays and sharing!
The first time I made Oklahoma Sooner Nut Candies, it was a bit of a happy accident. You know those family recipes passed down without exact measurements? Yep, that was this one. My grandma used to make these every holiday season, and I remember watching her stir a bubbling pot of sugar like it was pure magic. She didn’t have a thermometer, just pure instinct—something I’m still trying to master!
I’ll be honest, the first time I tried making these myself, I burned the sugar so badly my kitchen smelled like a campfire. But once I nailed the caramelization (after a lot of trial and error), it became a holiday tradition in my house too.
There’s something cozy about the way the sugar bubbles, the pecans toast just right, and the vanilla hits you with that warm aroma. These candies taste like the holidays to me—sweet, buttery, with just the right amount of crunch. And they’re so pretty in a treat box!
Why You’ll Love This Oklahoma Sooner Nut Candies Recipe?
- Old-Fashioned Charm: A classic Southern recipe that feels like it belongs in a vintage recipe box.
- Perfect for Gifting: These cut beautifully into squares, making them ideal for holiday trays.
- Simple Ingredients: Only a handful of basic pantry staples—no fancy ingredients here.
- Rich, Buttery Flavor: The caramelized sugar and butter make these melt-in-your-mouth delicious.
- Great for Beginners: If you’re new to candy making, this is a great recipe to start with!
Ingredient Notes:
Here’s a breakdown of the key players in this sweet masterpiece:
- Sugar: We’re caramelizing it for that deep, almost smoky sweetness.
- Heavy Cream: The secret to that creamy, rich texture.
- Unsalted Butter: Adds a velvety finish and keeps the sweetness balanced.
- Vanilla Extract: Use pure vanilla if you can—it makes a difference.
- Baking Soda: Helps create a slightly airy, soft bite instead of a rock-hard candy.
- Pecans: The star of the show! Toasted pecans add a warm, nutty crunch that pairs beautifully with the caramel.
Pro Tip: If you’re feeling adventurous, try swapping half the pecans for walnuts or even a sprinkle of sea salt on top for contrast.
How To Make Oklahoma Sooner Nut Candies?
Step 1: Prep the Pan
Grease a 9×13-inch pan generously with butter or non-stick spray. Trust me, you don’t want to skip this step—sticky candy can be a pain to remove.
Step 2: Melt the Sugar
In a large, heavy-bottomed pot, melt 2 cups of sugar over low heat. Stir constantly—seriously, don’t step away for even a second. The sugar will melt into a deep amber color.
Step 3: Add the Cream and Sugar
Once melted, slowly add the remaining 4 cups of sugar and heavy cream. The mixture will bubble like crazy—don’t worry, that’s normal. Stir gently but constantly.
Step 4: Cook to Perfection
Increase the heat slightly and cook until the mixture reaches 244°F on a candy thermometer. No thermometer? No problem. Drop a bit of the syrup into cold water—it should form a soft ball that holds its shape.
Step 5: Add the Good Stuff
Remove the pot from the heat. Stir in the baking soda (it will bubble a bit), then add the vanilla extract and butter. Mix until everything melts together beautifully.
Step 6: Let It Rest
Let the mixture sit for 20 minutes to cool slightly. This helps the candy firm up just enough to hold the nuts without sinking.
Step 7: Add the Pecans
Stir in the chopped pecans until they’re fully coated. The mixture will lose its glossy finish—this is what you want!
Want To Save This Recipe?
Step 8: Pour and Cool
Pour the candy into your prepared pan and spread it evenly. Let it cool at room temperature for about 1-2 hours.
Step 9: Slice and Serve
Cut into squares and enjoy the buttery, nutty goodness!
Storage Options:
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Store for up to 2 weeks—perfect for make-ahead gifts.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw at room temp before serving.
Variations and Substitutions:
Feeling creative? Try these fun twists!
- Mixed Nuts: Use a blend of pecans, walnuts, and almonds.
- Salted Caramel: Sprinkle flaky sea salt on top for a salty-sweet balance.
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the cooled candy for a fancy finish.
- Dairy-Free: Swap butter for vegan butter and heavy cream for full-fat coconut milk.
What to Serve with Oklahoma Sooner Nut Candies?
These nutty delights pair perfectly with:
- Coffee: A rich, dark roast balances the sweetness.
- Hot Cocoa: Drop a square into your cocoa for a caramel twist.
- Cheese Board: The sweetness pairs beautifully with sharp cheddar.
- Vanilla Ice Cream: Chop them up and use as a topping!
Frequently Asked Questions:
Can I make these without a candy thermometer?
Yes, but it’s a little trickier! Use the cold water test—when the syrup forms a soft ball, you’re good to go.
Why did my candy turn grainy?
Graininess usually happens when sugar crystals form too early. Stir constantly and avoid scraping the pot’s edges while cooking.
Can I use a different nut?
Absolutely! Walnuts, almonds, or even cashews would work beautifully here.
There you have it—Oklahoma Sooner Nut Candies, the perfect blend of nostalgia, sweetness, and a little Southern charm. They’re ideal for the holidays, potlucks, or honestly, just a random Tuesday when you’re craving something special.
If you try this recipe, I’d love to hear how it turns out! Did you stick to the classic version or add your own twist? Share your candy-making adventures in the comments below!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oklahoma Sooner Nut Candies
Ingredients
- 1 teaspoon Vanilla
- ¼ teaspoon Baking Soda
- 6 cups Sugar divided
- 2 cups heavy cream
- ½ cup Unsalted Butter
- 1 ½ cups Chopped Pecans
Instructions
- Make sure to grease a 9x13 pan.
- In a saucepan, with a heavy bottom cook 2 cups of sugar over low heat for about 20 minutes until it completely melts.
- Add the remaining sugar and heavy cream while stirring continuously.
- Increase the heat. Cook until the temperature reaches 244°F (118°C).
- Remove from heat. Stir in baking soda until it blends well.
- Add vanilla extract and butter stirring until the mixture becomes smooth.
- Allow the mixture to rest for 20 minutes.
- Stir in chopped pecans until you can no longer see a glossy finish on them.
- Transfer the mixture into the pan ensuring it is spread evenly.
- Let it cool for 1 to 2 hours. Cut it into squares. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
