Penuche Walnuts Stanna Dapper 1 cup firmly packed brown sugar ¼ tsp. each salt and ground cinnamon 6 T. milk 1 tsp. vanilla 1 tsp. grated orange peel 3 cups (24 oz) walnut halves In a 2-quart pan, combine the brown sugar, salt, cinnamon and milk; stir to blend. Set over medium heat and cook, stirring occasionally, until mixture reaches 236 (soft ball stage) on a candy thermometer. Remove from heat and stir in the vanilla, orange peel and walnuts. Continue stirring until mixture begins to lose its gloss and a sugary coating forms on walnuts. Turn mixture onto brown paper. Using two forks separate walnuts. Cool completely and store covered at room temperature. Makes 3 cups. |
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