Lightly grease a 9×13-inch baking dish.

In a heavy-bottomed saucepan, melt 2 cups of sugar over low heat, stirring frequently until liquefied (about 20 minutes).

In a large saucepan, combine the remaining sugar with the heavy cream and simmer on low heat until blended.

Pour the melted sugar into the cream mixture while stirring continuously.

Increase heat to medium and cook until the mixture reaches 244°F (softball stage).

Remove from heat and stir in baking soda until fully incorporated.

Add butter and vanilla extract; stir until melted and smooth.

Allow the mixture to rest for 20 minutes before folding in chopped nuts.

Transfer to the greased baking dish and let cool for 1-2 hours before slicing.