• INGREDIENTS
  • 1 Cup.Of erythritol
  • 1 Cup.Of light almond syrup.
  • 1/2 Cup.Of unsalted butter.
  • 1 Cup.Of heavy cream.
  • 1 teaspoon vanilla extract.
  • 2 Cups.Of mixed nuts (almonds, peanuts, cashews, pecans)
  • .
  • Sea salt (optional, for sprinkling).
  • PREPARATION:
  • Line or grease a baking sheet with parchment paper or butter. Keep it in a safe place for later.
  • Mix the granulated sugar, erythritol, light almond syrup, and unsalted butter in a big pot. Stirring constantly, melt the butter, and dissolve the erythritol in the pot over medium heat.
  • While stirring constantly, slowly add the heavy cream. The mixture may boil and spray, so use caution.
  • Cook the mixture, stirring regularly, until a candy thermometer registers 240 degrees Fahrenheit (115 degrees Celsius), which should take about 10 minutes over medium heat. The soft-ball stage, during which the sweets acquire their chewy quality, has arrived. The mixture may be cooked up to 250 degrees Fahrenheit (121 degrees Celsius) for a firmer consistency.
  • When the temperature of the mixture has been achieved, take the pan from the fire. Blend the vanilla essence in well by stirring.
  • Add the mixed nuts to the caramel mixture and stir until all the nuts are evenly coated. Spread the caramel-coated nuts out in a single layer on the baking sheet. If you want to amp up the taste, put some sea salt on top.
  • Let the candy nuts cool to room temperature. The caramel will harden and firm up this way. The sweets should be broken into smaller pieces or cut into bite-sized squares using a sharp knife after they have cooled and solidified.
  • Store the Oklahoma Sooner Nut Candies in an airtight container at room temperature. They are good right away or may be stored for a few days.