2. Mix the Ingredients
In a heavy-bottomed saucepan, combine 4 cups of sugar, heavy cream, butter, and baking soda. Stir well to blend.
3. Cook the Caramel
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent burning.
Reduce heat to medium-low and continue cooking, stirring occasionally, until the mixture reaches the soft ball stage (240°F / 116°C) on a candy thermometer.
4. Add Vanilla and Nuts
Remove the pan from heat. Stir in vanilla extract and chopped nuts until evenly distributed throughout the caramel.
5. Pour and Cool
Carefully pour the hot caramel onto the prepared pan and spread it evenly with a spatula. Let it cool completely at room temperature until firm.
6. Cut and Serve
Once set, cut the candy into bite-sized squares. Optionally, wrap pieces in wax paper or cellophane for storage or gifting. Enjoy at room temperature—perfect with a cup of coffee or tea!
Tips & Variations
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Try Different Nuts: Swap walnuts or pecans for almonds, cashews, or hazelnuts for a new twist.
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Sweet & Salty: Sprinkle a pinch of flaky sea salt over the candy before it sets.
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Flavor Boost: Add a splash of rum or bourbon to the caramel for extra depth.
FAQs
Q: Can I use a candy thermometer?
A: Absolutely! A candy thermometer ensures your caramel reaches the soft ball stage (240°F / 116°C), which is key for setting properly.