2 c Light brown sugar, packed
2/3 c Milk
1 ds Salt
1 c Walnuts; chopped
--or sliced almonds
Recipe by: Midwest Living, December 1994
Line a baking sheet with foil; butter the foil. Butter the sides of a
heavy 2-quart saucepan. In the saucepan, combine the brown sugar, milk and
salt. Cook over medium-high heat for about 5 minutes, or until boiling,
stirring constantly with a wooden spoon. Avoid splashing the mixture on the
sides of the pan. Carefully clip a candy thermometer to the side of the
pan. Cook over medium-low heat, stirring frequently, for 18 to 20 minutes,
or until the thermometer registers 236 degrees, soft ball stage. Remove
from the heat. Cool without stirring for about 50 minutes, or until the
mixture is lukewarm, 110 degrees. Remove the candy thermometer. Beat the
candy vigorously with a wooden spoon until it just begins to thicken. Add
the nuts. Continue beating the penuche until it is very thick and just
starts to lose its gloss, about 10 minutes total. Quickly turn onto the
prepared baking sheet. Let the candy harden for 45 to 60 minutes. Break or
cut into pieces. Store tightly covered. Makes about 1 pound. Penny Halsey
(ATBN65B).
