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Penuche Walnuts

3 cups light brown sugar, packed
1 cup whipping cream
2 tbs butter or margarine
1 1/2 tsp vanilla extract
2/3 cup chopped walnuts

Lightly butter a 9"x5"x2 3/4" loaf pan. Line with heavy-duty
foil;lightly grease foil with butter or margarine. In heavy,
3-quart saucepan, cook brown sugar and cream over low heat, stirring
constantly with a wooden spoon, until sugar dissolves and mixture
comes to boiling. Cook, stirring occasionally, until candy
thermometer registers 234F, or until a little of the mixture in
cold water forms a soft ball. Remove from heat, and add butter,
but do not stir. Set aside, without stirring, to cool to lukewarm
(110F). (Warning, don't let any of the sugar crystals on the side
of the pan get into your mixture after it is cooked, or the texture
will become grainy) Add vanilla. With wooden spoon, beat until
thick and creamy. Stir in nuts. Quickly turn into prepared loaf
pan; cool completely; refrigerate. Turn penuche out of pan in one
piece. Remove foil. You can stop here if you wish and just cut
into pieces.

To make walnuts: Take 1 well-rounded tablespoon of penuche. Using
a real walnut as model, shape penuche with fingers into a walnut.
Form an oval 1 1/2 inches long and tapered at one end. Then, using
a toothpick, make line and indentations, as on the walnut.
Refrigerate each walnut after it is made. If penuche is too soft
to handle, refrigerate 1 hour.

Makes 24


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