Ingredients
2 cups sugar
1 cup brown sugar, packed
1 cup whole milk (or evaporated milk for richer flavor)
½ cup unsalted butter
1 cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
2½ to 3 cups mixed nuts (pecans, peanuts, almonds, or cashews — roasted, unsalted)
Instructions
- Prepare the pan:
Line a 9×13-inch pan with parchment paper or lightly butter it. - Combine ingredients:
In a heavy-bottomed saucepan, add sugar, brown sugar, milk, butter, corn syrup, and salt. - Cook the mixture:
Cook over medium heat, stirring constantly until the mixture reaches soft-ball stage (238°F / 114°C) on a candy thermometer.
Tip: If you drop a small bit into cold water, it should form a soft ball that flattens when removed. - Add flavor and nuts:
Remove from heat, stir in the vanilla and mixed nuts quickly until well coated. - Pour and set:
Pour the candy mixture evenly into the prepared pan. Smooth the top with a spatula if needed. - Cool and cut:
Allow it to cool at room temperature until firm. Then cut into squares or bars.
📝 Tips
If you prefer softer candy, cook it to 236°F instead.
For a deeper caramel flavor, use dark brown sugar.
Store in an airtight container at room temperature for up to 2 weeks.