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Penuche Nuts

Western.Chefs's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3587 Calories from Fat 1897

% Daily Value*

Total Fat 204 g313.4%

Saturated Fat 39.5 g197.5%

Trans Fat 0 g

Cholesterol 40.3 mg13.4%

Sodium 1422 mg59.3%

Total Carbohydrates 394 g131.4%

Dietary Fiber 25.5 g102.1%

Sugars 332.9 g

Protein 81 g161.8%

Vitamin A 7.5% Vitamin C 1.7%

Calcium 86.2% Iron 9.5%

*Based on a 2000 Calorie diet

Penuche Nuts Recipe