Oklahoma Nut Candy – Myrecipes1

This typically goes by a few names: Oklahoma Nut Candy, No-Bake Haystack Cookies, or sometimes just Chow Mein Noodle Candy.

Here’s the simple, old-fashioned recipe that relies on the contrast between crunchy noodles (or peanuts) and sweet, creamy butterscotch.

Ingredients

1 package (11-12 oz) butterscotch chips
1/2 cup peanut butter (creamy works best)
1 can (5 oz) chow mein noodles (the crunchy kind) OR 1.5 cups roasted, salted peanuts
Optional: 1/2 tsp vanilla extract

Instructions

Melt: In a microwave-safe bowl or a saucepan over low heat, melt the butterscotch chips and peanut butter together. Stir constantly until completely smooth. If using a microwave, heat in 30-second bursts, stirring in between. Don’t overheat or it will seize.
Combine: Remove from heat and stir in the vanilla (if using). Gently fold in the chow mein noodles or peanuts until they are thoroughly coated.
Shape: Drop spoonfuls of the mixture onto a baking sheet lined with wax or parchment paper. Let them look like messy little haystacks.
Set: Let them cool at room temperature until firm, or speed it up by placing the tray in the refrigerator for about 20 minutes.

Variations you might be looking for:

Chocolate Version: Substitute the butterscotch chips for semi-sweet or milk chocolate chips. This is sometimes called a “Chocolate Spider” cookie.
Mixed Version: Use half butterscotch and half chocolate chips with the peanut butter.
Oklahoma Peanut Clusters: If the recipe you’re thinking of is a smoother, solid nut cluster (no crunchy noodles), just use peanuts and optionally add a tablespoon of shortening or paraffin wax to the melted chips and peanut butter for a glossy, stable coating like old-fashioned candy shops use.

Let me know if this is the one you had in mind, or if you were thinking of something else entirely!