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Penuche Nuts

Western.Chefs's picture
Ingredients
  Firmly packed brown sugar 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Light sour cream 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Nuts 2 1⁄2 Cup (40 tbs)
Directions

Combine the sugars and the sour cream in a saucepan.
Cook over low heat, stirring constantly, until the sugars are dissolved.
Then continue cooking over low heat to 246°F., or until a little of the mixture dropped in cold water forms a ball a little firmer than a soft ball.
Remove, from the heat, and add the vanilla and nuts.
Stir until a light sugar-coating begins to form on the nuts.
Turn onto waxed paper or a tray, and separate the sugar-coated nuts.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Dissolved
Ingredient: 
Nut

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