Serves: 64
Total Calories: 48
1. Line 9 or 8-inch square pan with foil so foil extends over sides of pan butter foil.
2. In heavy large saucepan, combine sugar, brown sugar, milk, corn syrup and salt stir to mix well. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Continue cooking about 15 minutes or until mixture reaches soft-ball stage (234°F.).
3. Remove saucepan from heat stir in butter until melted. Cool about 30 minutes or until lukewarm (110°F.). Stir in vanilla. Beat until creamy and light brown color. Stir in nuts until well mixed. Pour into buttered foil-lined pan, spreading evenly. Cover refrigerate at least 3 hours or overnight.
4. Remove candy from pan by lifting foil remove foil from sides of candy. With knife dipped in warm water, cut candy into squares. Store in refrigerator.
High Altitude (above 3500 feet): Cook until candy thermometer reaches 224°F.
Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 50 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 15 mg 1% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fruit or 1 Carbohydrate
See Cook's Note: Tips for Making Candy
This Penuche recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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