Penuche

2 c. light brown sugar
2 c. white sugar
1⅓ c. milk
1 tbsp. + 1 tsp. corn syrup
2 tbsp. butter
2 tsp. vanilla
1 c. pecans, chopped

Combine sugars, milk, and corn syrup. Cook to soft ball stage (234), stirring enough to prevent scorching. Remove from heat. Drop in butter, vanilla, and nuts without stirring. Set on rack and allow without being disturbed to approximately 140° F. Beat until mixture loses its high gloss. Quickly pour into a buttered pan or drop by spoonsful.

YIELD: approximately 30 pieces