Penuche

Directions

1. 1
   Butter a 9 x 5 x 3-inch loaf pan.
2. 2
   Combine sugar, milk, corn syrup and salt in a 2-quart saucepan.
3. 3
   Cook over medium heat, stirring continuously, until sugar is dissolved.
4. 4
   Cook, stirring occasionally, to 234° with candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
5. 5
   Remove from heat.
6. 6
   Add butter.
7. 7
   Cool mixture to 120° without stirring.
8. 8
   Bottom of pan will be lukewarm.
9. 9
   Add vanilla; beat vigorously and continuously for 5 to 10 minutes with wooden spoon until candy is thick and is no longer glossy.
10. 10
    Quickly stir in nuts.
11. 11
    Spread mixture evenly in buttered pan.
12. 12
    Cool until firm.
13. 13
    Cut into squares.
14. 14
    Makes 32 (1-inch) squares.