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Pecan Penuche

Makes 36 pieces, or 2 pounds

• 2 cups packed light brown sugar
• 2 cups granulated sugar
• 1 cup milk
• 3 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 1 cup coarsely chopped pecans

In 3-quart saucepan over medium heat, heat sugars and milk to boiling, stirring constantly. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 238 degrees, or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat; add butter and vanilla.

Cool mixture, without stirring, to 110 degrees, or until the outside of the saucepan feels lukewarm to your hand. Meanwhile, butter an 8-by-8-inch pan.

With a spoon, beat until the mixture becomes thick and begins to lose its gloss; quickly stir in pecans. Pour into pan. (Don't scrape saucepan; mixture on sides may be sugary.) Cool in pan on wire rack; when cool, cut into squares with a sharp knife.

(From “ The Good Housekeeping Illustrated Cookbook ,” Hearst Books)

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