Divided 6 cups of sugar
2 gallons thick cream
12 pounds of unsalted butter
14 tsp baking soda
1 teaspoon vanilla extract
12 cup chopped pecans or walnuts
Making Oklahoma Nut Candy
Set aside a 913 baking dish that has been greased.
Pour 2 cups of sugar into a small saucepan (with a heavy bottom if you have one!) and simmer over low heat, stirring frequently. Cook for about 20 minutes or until the sugar is completely melted.
Add the remaining 4 cups of sugar and heavy cream to a large saucepan (or Dutch oven; you want a huge pot here!) as the sugar melts. Simmer over low heat until the sugar has dissolved in your small saucepan. In a large saucepan, constantly whisk in the melted sugar.
Increase the heat to medium and cook until it reaches 244 degrees F or the softball stage.
Remove from the fire and mix in the baking soda until thoroughly incorporated.
Mix in the butter and vanilla extract. Stir until the butter is completely melted and the mixture is smooth.
Allow for a 20-minute rest.
After the mixture has rested, add the nuts and mix until the sheen has disappeared—place in the prepared baking dish.
Allow to cool for 1-2 hours or overnight. To serve, cut into little squares.