PENUCHE 6
1 1/4 c. granulated sugar
1 1/4 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans
Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238 degrees), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). Do not stir. Add vanilla. Beat vigorously until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score while warm; cut when firm.