OKLAHOMA NUT CANDY!!!

Ouadie Rhabbouron

Step 2: Make the Caramel Layer

  1. In a medium saucepan over medium heat, combine the butter, brown sugar, and evaporated milk. Stir continuously until the mixture comes to a boil.
  2. Once boiling, reduce the heat to low and simmer for 3–5 minutes , stirring constantly to prevent burning. The mixture will thicken slightly.
  3. Remove from heat and stir in the vanilla extract.

Step 3: Add the Pecans

  1. Pour half of the caramel mixture into the prepared pan, spreading it evenly with a spatula.
  2. Arrange the pecan halves (or sprinkle chopped pecans) evenly over the caramel layer.
  3. Pour the remaining caramel mixture over the pecans, spreading it gently to cover the nuts.

Step 4: Melt the Chocolate

  1. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth and fully melted. Alternatively, melt the chocolate using a double boiler on the stovetop.

Step 5: Add the Chocolate Layer

  1. Pour the melted chocolate over the caramel-pecan layer, spreading it evenly with a spatula to create a smooth top layer.

    Step 6: Chill Until Set

    1. Refrigerate the candy for 1–2 hours , or until the chocolate and caramel layers are firm.

    Step 7: Cut and Serve

    1. Once set, lift the candy out of the pan using the parchment paper overhang. Place it on a cutting board and slice into squares or rectangles.
    2. Store the candy in an airtight container at room temperature or in the refrigerator for up to 1 week.

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