Pecan penuche

 
                               PECAN PENUCHE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Dark Brown Sugar -- Firm Pack
      3/4   c            Milk
      1/8   t            Salt
    2 1/2   tb           Butter -- In Small Pieces
    1       t            Vanilla
      3/4   c            Pecans -- Chopped
 
   Oil a jelly-roll pan or an 8 X 8-inch pan.  Combine
   the sugar, milk and salt in a heavy 3-quart pot,
   stirring to mix well.  Place over medium heat and
   bring to a boil, stirring constantly, until the sugar
   dissolves.  Cove and let boil for 2 to 3 minutes.
    Uncover and wash down the sides of the pot with a
   pastry brush dipped in cold water.  Continue to boil,
   over medium heat, to the firm ball stage (240-250
   degrees F.), stirring only if it starts to burn.
    Remove from the heat and immediately place the pot in
   a larger pot filled with cold water; this will stop
   the cooking process and bring the temperature down.
    Drop in the butter and let cool slightly, without
   stirring.  beat until it starts to thicken, add the
   vanilla and the pecans and continue to beat until the
   candy loses some of its gloss. Spread evenly in the
   pan and mark into squares.  When firm, cut into pieces
   and store in an airtight container. From Fannie
   Farmer's New Cookbook
  
 
 
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