ADVERTISEMENT
- 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.For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends ADVERTISEMENT
