Penuche

Directions

1. 1
   Butter the sides of a heavy 2-quart saucepan.
2. 2
   In it, combine granulated sugar, brown sugar, cream, milk and butter; cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling.
3. 3
   Continue cooking to 236° (soft ball stage), stirring only as necessary to prevent sticking.
4. 4
   Mixture should boil gently over the entire surface.
5. 5
   Immediately remove from heat; cook, without stirring, to lukewarm (110°).
6. 6
   Add vanilla.
7. 7
   Beat vigorously about 10 minutes or until mixture becomes very thick and starts to lose its gloss.
8. 8
   Quickly stir in nuts.
9. 9
   Immediately turn into buttered 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan.
10. 10
    Score into squares while warm; cut when firm. Makes about 1 1/2 pounds.