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.