A classic, crunchy, and sweet treat perfect for holidays or any time you crave a nutty snack. This recipe is a variation of brittle, often enjoyed in Oklahoma.
Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup raw peanuts (or a mix of your favorite nuts, like pecans, cashews, or walnuts)
- 1 teaspoon baking soda
Instructions:
- Prepare the Nuts: If using raw nuts, you can optionally toast them lightly in a dry skillet over medium heat for a few minutes, stirring frequently, until fragrant. This enhances their flavor. Be careful not to burn them. Set aside.
- Combine Initial Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt. Stir to combine.
- Cook the Syrup: Place the saucepan over medium heat. Stir constantly until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Do not stir after this point. Use a candy thermometer to monitor the temperature.
- Reach Hard Crack Stage: Continue to cook the syrup without stirring until it reaches the “hard crack” stage, which is around 300-310°F (149-154°C) on a candy thermometer. If you don’t have a candy thermometer, you can test by dropping a small amount of the syrup into a glass of very cold water. If it forms brittle threads, it’s ready.
- Add Butter and Vanilla: Remove the saucepan from the heat. Quickly stir in the butter and vanilla extract until the butter is melted and incorporated.
- Add Nuts and Baking Soda: Add the nuts to the hot syrup and stir quickly to coat them evenly. Then, immediately stir in the baking soda. The mixture will foam up. Stir quickly to distribute the baking soda and nuts.
- Spread onto Prepared Surface: Quickly pour the candy mixture onto a large, lightly greased baking sheet (or a silicone mat). Spread it into a thin, even layer using a spatula or the back of a spoon. Work quickly, as the candy will start to harden.
- Cool and Break: Let the candy cool completely at room temperature. Once cooled and hardened, break it into pieces.
- Enjoy! Store the Oklahoma nut candy in an airtight container at room temperature.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar.
- You can add a pinch of cayenne pepper for a little kick.
- Experiment with different nut combinations.
- Drizzle melted chocolate over the cooled candy for an extra treat.
- Be very careful when working with hot sugar, as it can cause serious burns. Keep children away.
- A heavy-bottomed saucepan is essential to prevent scorching.
- Don’t double the recipe unless you have a very large pot and can work very quickly. It’s best to make it in batches.