Prep the Dish
Lightly grease a 9×13-inch baking dish and set it aside for later use.
Caramelize the First Sugar Batch
In a heavy-bottomed saucepan, melt 2 cups of sugar over low heat, stirring often. This process takes about 20 minutes until the sugar is completely liquefied.
Start the Cream Mixture
While the sugar is melting, combine the remaining 4 cups of sugar with the heavy cream in a large pot or Dutch oven. Simmer gently over low heat, stirring occasionally.
Combine Both Mixtures
Once the melted sugar is ready, carefully pour it into the cream mixture. Stir constantly to fully blend the two.
Cook to Soft Ball Stage
Increase the heat to medium and continue cooking until the mixture reaches 244°F (118°C)—the soft ball stage. (You can test by dropping a small amount into cold water—it should form a soft, flexible ball.)
Add Baking Soda
Remove the pot from heat and quickly stir in the baking soda until fully dissolved.
Add Butter and Vanilla
Mix in the butter and vanilla extract, stirring until the butter has melted and the mixture is smooth.
Let It Rest
Set the mixture aside to rest for about 20 minutes without stirring.
Add the Nuts
After resting, stir in the chopped walnuts or pecans. Mix until the shine disappears and the texture thickens slightly.
Pour and Set
Transfer the mixture into the prepared baking dish, spreading it evenly. Allow the candy to cool and firm up for 1–2 hours or overnight.
Serve and Enjoy
