Penuche - cooking recipe

Ingredients

3 c. firmly packed light brown sugar
3/4 c. milk
1 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla
1 c. coarsely chopped walnuts or pecans

Preparation

In heavy medium saucepan over low heat, stir together the sugar, milk, butter, corn syrup and salt until sugar dissolves. Over medium heat, bring to a boil; continue boiling, stirring occasionally, until mixture reaches 238\u00b0 on a candy thermometer or a little dropped in very cold water forms a soft ball that flattens on removal from water.
Remove from heat; cool to lukewarm (110\u00b0). Add vanilla.
Beat until mixture holds its shape when dropped from a spoon and loses its gloss.
This takes considerable beating. Quickly stir in nuts.
Pour at once into a buttered 8 x 8 x 2-inch pan.
Cut when cold.