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Print this Recipe    PECAN PENUCHE

2 cups packed light brown sugar
2 cups sugar
1 cup milk
3 tablespoons butter
1 1/2 teaspoon 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
deg F. or until a small amount of mixture dropped into very cold
water forms a soft ball. Remove from heat. Add butter and vanilla.

Cook mixture, without stirring, to 110 deg F. or until outside of
saucepan feels lukewarm to hand. Meanwhile, butter 8 x 8 inch pan.

With spoon, beat until mixture becomes thick and begins to lose
its gloss. Quickly stir in pecans. Pour into pan. (do not scrape
saucepan. Mixture on side may be sugary.) Cook in pan on wire
rack. When cold, cut into squares with a sharp knife.

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