1 tablespoon butter
2 cups chopped pecans
DIRECTIONS:
Generously butter baking sheets.
In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter.
Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonful onto prepared sheets. Let cool completely.
Penuche
"This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!" Original recipe yield: 64 pieces.
INGREDIENTS:
2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped pecans
DIRECTIONS:
Butter an 8x8 inch square dish.
In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
Let cool completely before cutting into squares.
Penuchi
"Easy to make - tasty bars" Original recipe yield: 12 servings.
INGREDIENTS:
1 (16 ounce) package light brown sugar
1 (5 ounce) can evaporated milk
2 tablespoons butter
1 pinch salt
1 cup marshmallow fluff
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS:
Line a 9 inch square pan with butte red wax paper.
In a saucepan over medium heat, combine brown sugar, evaporated milk, butter and salt. Bring to a boil, a