Ingredients:
Ingredient Quantity
Heavy cream 2 cups
Walnuts or pecans (chopped) 1 1/2 cups
Unsalted butter 1/2 cup
Vanilla extract 1 teaspoon
Baking soda 1/4 teaspoon
Sugar (divided) 6 cups (2 cups + 4 cups)
Instructions:
Preparation: Lightly grease a 9×13-inch baking dish and set it aside.
First Sugar Melt: In a thick-bottomed saucepan, melt 2 cups of sugar over low heat. Stir frequently until the sugar is fully liquefied, approximately 20 minutes.
Creamy Fusion: While the first portion of sugar is melting, combine the remaining 4 cups of sugar and the heavy cream in a large saucepan or Dutch oven. Simmer this mixture on low heat.
Merge the Sugars: Once the sugar in the smaller saucepan is completely melted, pour it into the large saucepan, stirring continuously.
Achieving Softball Stage: Increase the heat to medium and cook the mixture until it reaches a temperature of 244 degrees Fahrenheit (118 degrees Celsius), or the softball stage (a small amount dropped into cold water forms a soft ball).
Baking Soda Incorporation: Remove the saucepan from the heat. Stir in the baking soda until it is fully incorporated into the mixture.
Flavor Infusion: Add the unsalted butter and vanilla extract. Stir until the butter is completely melted and the mixture is smooth.
Rest & Settle: Allow the mixture to rest undisturbed for 20 minutes.
Nutty Finale: After resting, stir in the chopped walnuts or pecans until the glossy sheen of the mixture disappears. Transfer the candy to the prepared baking dish.
Final Touch: Let the candy cool for 1-2 hours, or overnight. Slice into bite-sized squares and serve. Enjoy!
