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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