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PENUCHE

2 c. firmly packed brown sugar
1 c. sugar
1/2 tsp. salt
1 1/3 c. milk
1/4 c. butter
2 tsp. vanilla
3/4 c. chopped pecans or walnuts


Combine sugars, salt and milk; cook, stirring constantly, until sugar dissolves and mixture boils. Continue cooking until candy thermometer reaches 236 degrees or until small amount forms a soft ball in cold water; stir frequently after mixture begins to thicken. Remove from heat; add butter and vanilla flavoring. Cool, without stirring until lukewarm. Add nuts; beat until mixture loses its gloss. Pour at once into lightly buttered 8 x 8 x 2-inch pan. Cool; cut into squares. Yeild: 36 pieces

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