Aunt Bill’s Brown Candy
Unless you are from Oklahoma, you probably look at this title quizzically and think “What?!” This delicious candy with a funny name is an Okie staple. My mom lived in Oklahoma for many years and my Aunt and Uncle still reside in Oklahoma City.
With the terrible tornadoes affecting Oklahoma this week, I wanted to post a recipe to honor this beautiful state. Luckily my family over there is safe and sound, but so many have suffered tragic loss. Please consider donating to the Red Cross or other disaster relief efforts, in times like this every little bit helps!
Keep reading for the recipe…
This is the original “Aunt Bill’s” recipe that my grandma made in the years they lived in Oklahoma. Let me tell you, when the recipe says it is easier with two people, that’s no joke. I attempted to make this by myself last night and it was difficult to say the least! There is a lot of stirring, two pots at the same time in fact. I woke up with sore arms!
Find a friend, whip up a batch and share! That’s half the fun of making candy…
Aunt Bill’s Brown Candy
3 pints white granulated sugar
1 pint whole milk (or cream)
1/4 pound butter
1/4 teaspoon baking soda
1 teaspoon vanilla
2 pounds coarsely chopped pecans
Pour 1 pint of the sugar into a heavy pan and place over low heat. Begin stirring with a wooden spoon and keep moving sugar so it will not scorch. This will take over a half hour, and can’t be cooked fast or it will turn very dark and will smoke. It should be about the color of light brown sugar syrup.
As soon as you have the sugar heating, pour the remaining two pints of sugar and the milk into a deep heavy pan and set it over low heat to cook along slowly while melting the sugar in the other pan. When the sugar is melted and golden, begin pouring it into the pan of sugar and milk, which should be simmering, and keep on low heat and stir constantly. The secret to mixing these ingredients together is to pour the golden sugar in a very thin, constant stream, no thicker than a knitting needle. Be sure and stir across the bottom of the pan frequently. This is easier if you make it a two-person task!
Continue cooking and stirring until the mixture forms a firm ball when dropped into cold water. Remove from heat and immediately stir in the baking soda, stirring vigorously as it will foam up. As soon as the soda is mixed, add the butter and stir until melted.
Set pan aside and let sit for 20 minutes, but not in a cold area. After 20 minutes, add vanilla and begin beating the mixture with a wooden spoon. Beat until the mixture is thick and heavy, having a dull appearance rather than a glossy sheen. Add the pecans and mix well. Turn into square pans or 9-by-13-inch pans and let cool. The recipe makes 6 pounds of candy and will keep moist for a long time if kept covered in airtight containers.
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