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.
