1 cup salted butter (or unsalted butter + a pinch of salt)
2 cups granulated sugar
1/2 cup milk (whole milk works best)
1 teaspoon vanilla extract
1 1/2 cups chopped nuts (pecans, peanuts, or walnuts work great)
Optional: 1 cup semi-sweet chocolate chips (for topping)
Optional Toppings:
Flaky sea salt
Sprinkles
Step-by-Step Instructions
1. Prepare the Pan
Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.
2. Make the Candy Base
In a large saucepan over medium heat, combine the butter, sugar, and milk.
Stir continuously until the mixture comes to a boil. Once boiling, stop stirring and let it cook for 2–3 minutes, or until it reaches a soft-ball stage (235°F/113°C on a candy thermometer).
Remove the saucepan from the heat and stir in the vanilla extract.
3. Add the Nuts
Stir in the chopped nuts until evenly distributed throughout the candy mixture.
Pour the mixture into the prepared baking pan and spread it evenly with a spatula.
4. Optional Chocolate Drizzle
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
Drizzle the melted chocolate over the top of the candy in a zigzag pattern.
Optional: Sprinkle flaky sea salt or sprinkles over the chocolate for added flair.
5. Cool and Set
Let the candy cool at room temperature for 1–2 hours, or until completely set.
For faster setting, place the pan in the refrigerator for 30–40 minutes.
6. Cut and Enjoy