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.