This classic confection is rich, creamy, and packed with toasted nuts for a truly indulgent experience. With its smooth, caramel-like texture and crunchy walnut or pecan bits, it’s a nostalgic treat that’s perfect for holidays, parties, or gifting.
Ingredients
Ingredient
Amount
Heavy cream
2 cups
Chopped walnuts or pecans
1 1/2 cups
Unsalted butter
1/2 cup
Vanilla extract
1 teaspoon
Baking soda
1/4 teaspoon
Granulated sugar
6 cups (divided: 2 cups + 4 cups)
Instructions
Prep the Dish Lightly grease a 9×13-inch baking dish and set it aside for later use.
Caramelize the First Sugar Batch In a heavy-bottomed saucepan, melt 2 cups of sugar over low heat, stirring often. This process takes about 20 minutes until the sugar is completely liquefied.
Start the Cream Mixture While the sugar is melting, combine the remaining 4 cups of sugar with the heavy cream in a large pot or Dutch oven. Simmer gently over low heat, stirring occasionally.
Combine Both Mixtures Once the melted sugar is ready, carefully pour it into the cream mixture. Stir constantly to fully blend the two.
Cook to Soft Ball Stage Increase the heat to medium and continue cooking until the mixture reaches 244°F (118°C)—the soft ball stage. (You can test by dropping a small amount into cold water—it should form a soft, flexible ball.)
Add Baking Soda Remove the pot from heat and quickly stir in the baking soda until fully dissolved.
Add Butter and Vanilla Mix in the butter and vanilla extract, stirring until the butter has melted and the mixture is smooth.
Let It Rest Set the mixture aside to rest for about 20 minutes without stirring.
Add the Nuts After resting, stir in the chopped walnuts or pecans. Mix until the shine disappears and the texture thickens slightly.
Pour and Set Transfer the mixture into the prepared baking dish, spreading it evenly. Allow the candy to cool and firm up for 1–2 hours or overnight.
Serve and Enjoy Once fully set, cut the candy into small squares and serve or wrap as a homemade treat.