Double Nut Candy
Indulge your sweet tooth with this irresistible Double Nut Candy, a luscious treat that perfectly combines buttery caramel with the crunch of roasted almonds and pecans. This easy-to-make candy recipe balances the richness of sweetened condensed milk and vanilla with a hint of sea salt for a delectable contrast in flavors. Crafted in under 40 minutes, this homemade confection is ideal for gifting, sharing during the holidays, or satisfying a midday craving. Each bite offers a perfect combination of creamy, chewy caramel and nutty texture, making it a must-have for any dessert lover. Whether you’re an experienced candy maker or a beginner, this recipe ensures foolproof results every time. Keywords: double nut candy recipe, homemade caramel candy, roasted nuts candy, easy holiday treats, sweet and salty candy delights.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup roasted almonds
- 1 cup roasted pecans
- 0.5 teaspoon sea salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and sweetened condensed milk over medium heat.
Stir constantly with a wooden spoon or heat-resistant spatula until the butter is melted and the sugar has dissolved.
Increase heat to medium-high and bring the mixture to a gentle boil, stirring continuously to prevent burning. Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom.
Cook the mixture until it reaches 240°F (soft ball stage), which will take about 10-15 minutes. Stir frequently to prevent scorching.
Once the mixture reaches 240°F, remove it from the heat immediately.
Stir in the vanilla extract, roasted almonds, roasted pecans, and sea salt. Mix until the nuts are evenly coated in the caramel.
Quickly pour the mixture into the prepared baking dish, spreading it evenly with a spatula before it begins to set.
Allow the candy to cool at room temperature for at least 2 hours, or until fully set.
Once the candy is firm, use the parchment paper overhang to lift it out of the pan.
Transfer the candy to a cutting board and use a sharp knife to cut it into 24 squares or your desired size.
Store the candies in an airtight container, layered with parchment paper, at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 25.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
