Penuche

Directions

1. 1
   Butter sides of heavy 2-quart saucepan.
2. 2
   Combine sugars, cream, milk and butter or margarine.
3. 3
   Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling.
4. 4
   Cook to soft ball stage (238°), stirring only if necessary.
5. 5
   Immediately remove from heat and cool to lukewarm until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan.
6. 6
   Score in squares while warm, cut when firm.