Honey Walnut Penuche Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Light cream | 1/3 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Walnuts | 1/2 Cup (16 tbs), chopped |
Directions
• Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
• Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, brown sugar, cream, milk, and honey. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
• Cook mixture over medium-low heat, stirring frequently, till thermometer registers 236°, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
• Remove pan from heat. Add the 2 tablespoons butter, vanilla, and orange peel, but do not stir. Cool, without stirring, to 110°, about 50 minutes. Remove thermometer. Beat vigorously till just beginning to thicken; add nuts. Continue beating till very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1 1/4-inch squares. If desired, press a walnut half into each square. When firm, lift candy out of pan; cut into squares. Store tightly covered.
• Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, brown sugar, cream, milk, and honey. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
• Cook mixture over medium-low heat, stirring frequently, till thermometer registers 236°, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
• Remove pan from heat. Add the 2 tablespoons butter, vanilla, and orange peel, but do not stir. Cool, without stirring, to 110°, about 50 minutes. Remove thermometer. Beat vigorously till just beginning to thicken; add nuts. Continue beating till very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1 1/4-inch squares. If desired, press a walnut half into each square. When firm, lift candy out of pan; cut into squares. Store tightly covered.
Chef
