Candy
Penuche
2 cups brown sugar -- packed
2/3 cup milk
3 Tablespoons butter
1 cup chopped pecans
pinch of salt
1/2 teaspoon vanilla
Mix sugar, milk and butter in heavy bottomed saucepan. Cook to 234 degrees (soft ball stage). Remove from heat. Add nuts and vanilla. Beat until creamy and the mixture loses some of it's gloss. Pour into shallow buttered pan. Cool and cut into squares.
NOTES : My grandmother, Gommie, used to make this candy. I'm sure she probably used real milk (not separated) or cream as well as real butter.
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Popcorn Crunch
2 1/2 quarts popped corn
1 cup chopped pecans
1/2 cup margarine
14 light corn syrup
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon soda
Spread corn and nuts in a large shallow baking pan. Combine all other ingredients except soda. Cook over medium heat. Boil to 248 degrees (about 5 minutes). Remove from heat and stir in soda. Pour mixture over corn and nuts. Stir to coat. Bake 45 minutes at 250 degrees, stirring every 15 minutes. Cool. Store in airtight container.
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