Rosie Butter, Glad that you and your family are doing better. Thank you so much for the Bizzie's Oklahoma Nut Candy recepie. I love to bake and make home-made candy. My husband usually helps me stir when I am baking so I will let him pour the melted sugar. Thanks again and take care.
Quote Rosie Butterface
Quote Bizzie Fan: Rosie Butter, I have really enjoyed your recepies and the names that you have given them. When and if I get out of my state sadness from still missing GL, I am going to give some of them a try. Please give us more. Being a Bizzie Fan, do you have one that would fit Bizzie? Thanks!
This Bizzie is for you! I hope it fits to your likens!
Bizzie’s Oklahoma Nut Candy
This is a recipe I found online—never tried it, but plan too. It is a old time candy, use a heavy pan to melt the sugar. This recipe was noted to have been first published in December 1936, a little before GL begin on radio. I wonder how many made this sitting around the radio listening to GL--I bet a lot! It was published in The Daily Oklahoman. Many in Oklahoma called it “Aunt Bill’s Brown Candy.” I hope it fits the Bizzies request. It was from Oklahoma, like the Lewis family is from. I could see Bill playing dress up with Sara, so the Aunt Bill could be in there for good reason--only play cross dressing. It is also very rich and full of nuts,---which covers the Spauldings side. So, adding the two up, you have, “Bizzie’s Oklahoma Nut Candy.” With Christmas around the corner, this would be a good one. I would say try it first. I am not a good candy cooking person, I like to bake more, but I know homemade candy can be tricky!!
Here we go:
6 C. white sugar, divided
2C. heavy cream
½ teaspoon baking soda
½ C. butter
1 teaspoon vanilla
2 pounds peacan halves or pieces
Butter a 9X13 inch pan and a medium(do not go small on this—size does count) heavy saucepan. In the buttered saucepan, combine 4 cups sugar and the cream. Have ready. In a large heavy skillet over medium heat, pout the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.). Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes. Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.