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Pecan Penuche recipe

This creamy, fudge-like candy is made withbrown sugar, butter, milk and vanilla. Chopped pecans are addedfor crunch.

Recipe: Pecan Penuche

2 cups firmly packed dark brown sugar
3/4 cup whole milk
1/8 teaspoon salt
2 1/2 tablespoons butter
3/4 cup chopped pecans
1 teaspoon vanilla extract

  • Combine sugar, milk and salt in a heavysaucepan; mix well. Place over medium heat and bring to a boil,stirring constantly, until sugar dissolves. Cover and boil for2 to 3 minutes.
  • Uncover and wipe down sides of pot witha pastry brush dipped in cold water. Continue to boil over mediumheat until syrup reaches the firm-ball stage (see note), stirringonly to prevent scorching.
  • Remove from heat and immediately placepot in a large bowl filled with cold water. Stir in butter andlet cool slightly without stirring.
  • Beat until mixture starts to thicken,then add pecans and vanilla. Continue to beat until candy losessome of its gloss. Spread evenly on a wax paper-lined 13 x 9x 2-inch baking pan. With the tip of a knife, mark the top withsquares. When firm, cut along marks.

    Makes 24 pieces.

    Note: ‘Firm-ball’ describes thepoint at which a drop of boiling syrup immersed in cold water,when removed, forms a firm ball that can be flattened just alittle. On a candy thermometer, the firm-ball stage is between242° and 248°F.

    Pecan Penuche – Kitchen Cat

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