Oklahoma Nut Candy

Ingredients:

1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp salt
1 1/2 cups chopped pecans (or mixed nuts, if preferred)
1/2 cup unsalted butter (1 stick)
1 tsp vanilla extract
1/2 tsp baking soda
1 1/2 cups semi-sweet chocolate chips

Instructions:

Prepare the Pan:
- Line a baking sheet with parchment paper or lightly grease it. Set aside.
Cook the Sugar Mixture:
- In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt.
- Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture begins to boil.
- Once boiling, stop stirring and let the mixture cook for about 5-7 minutes, or until it reaches 300°F (150°C) on a candy thermometer, or until a small drop of syrup dropped into cold water forms a hard, brittle thread (this is called “hard crack” stage).
Add the Butter and Nuts:
- Remove the saucepan from the heat. Stir in the butter until melted and smooth.
- Add the chopped pecans (or mixed nuts), then quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly.
Spread the Mixture:
- Pour the hot nut mixture onto the prepared baking sheet and spread it into an even layer using a spatula. Be careful, as the candy will be very hot!
Melt the Chocolate:
- In a microwave-safe bowl, heat the chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted.
- Pour the melted chocolate evenly over the nut mixture and use a spatula to spread it out gently.
Cool and Set:
- Allow the candy to cool at room temperature for about 30 minutes to 1 hour, or place it in the refrigerator for quicker setting.
Break Into Pieces:
- Once the candy has cooled and hardened, break it into bite-sized pieces.
Serve:
- Enjoy this sweet and nutty treat! It’s perfect for snacking, gifting, or holiday celebrations.

Tips:

Nut Variations: If you prefer different nuts, feel free to use almonds, walnuts, or cashews in place of pecans.
Storage: Store the Oklahoma Nut Candy in an airtight container at room temperature for up to 2 weeks.
Extra Flavor: For an extra flavor boost, sprinkle a bit of sea salt on top of the chocolate layer before it sets.