Penuche

Directions

1. 1
   Butter loaf pan (9 x 5 x 3-inch).
2. 2
   Cook sugar, milk, syrup and salt in a 2-quart saucepan over medium heat, stirring constantly until sugar is dissolved.
3. 3
   Cook, stirring occasionally to 234° on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball and flattens when removed from water.
4. 4
   Remove from heat.
5. 5
   Add margarine.
6. 6
   Cool mixture to 120° without stirring.
7. 7
   (Bottom of saucepan will be lukewarm.)
8. 8
   Add vanilla.
9. 9
   Beat vigorously and continuously for 5 to 10 minutes or until candy is thick and no longer glossy (mixture will hold its shape when dropped from spoon).
10. 10
    Quickly stir in nuts.
11. 11
    Spread in pan.
12. 12
    Cool until firm.
13. 13
    Cut into 1-inch squares.