Wilton No-Beat Penuche

(3) 2 cups granulated sugar

(1 ½ ) 1 cup light brown sugar (lightly packed)

(1 ½ ) 1 T. light corn syrup

(3) 2 cups whipping cream

(9) 6 T. butter

(4 ½ oz) 3 oz. white confectionery coating, chopped or 3 oz wafers

(1 ½ ) 1 cup chopped pecans, crisped

Before you begin, line an 8” square pan with foil. Chop the coating and crisp the nuts. (Lightly butter foil)

1. Combine sugars, syrup and cream in a heavy four-quart saucepan. (This candy foams up as it heats.) Place over medium heat and stir constantly with a wooden spoon until all sugar crystals are dissolved. Clip on thermometer. Continue cooking, stirring occasionally and washing down sides of pan twice more. When thermometer registers 237, remove from heat. Take off thermometer. Total cooking time is about 30 minutes.

2. Allow to stand, undisturbed, about 10 minutes. While mixure is standing, cut butter in thin slices and lay on surface to melt-do not stir in.

3. Add chopped coating and stir thoroughly until coating is melted, butter is incorporated and mixture thickens. Stir in nuts and turn into prepared pan, using a rubber scraper. Refrigerate about 40 minutes until firm. Cut into 1” squares for serving. To store for up to a month, wrap closely, uncut, in foil or plastic wrap and refrigerate. Yield: 64 pieces.