Penuche

Directions

1. 1
   Blend sugars, cream of tartar and salt in large saucepan.
2. 2
   Add milk and cream and stir until sugar is almost dissolved.
3. 3
   Cook over low heat, stirring constantly until sugar is completely dissolved before boiling point is reached.
4. 4
   Boil, stirring occasionally until soft ball forms in cold water or 234° to 235°. Remove from heat; cool without stirring to 149° or until bottom of pan is just warm.
5. 5
   Beat until candy loses its gloss and becomes creamy.
6. 6
   Add nuts.
7. 7
   At first sign of stiffening pour into buttered pan.
8. 8
   Cool.
9. 9
   Cut into squares.
10. 10
    Makes 1 3/4 pounds.