Mexican Panocha - cooking recipe

Ingredients

4 c. light brown sugar
1 c. thin cream
1/8 tsp. salt
1 tsp. vanilla
1 Tbsp. butter
2 c. nutmeats

Preparation

Stir together the sugar, cream and salt and cook to soft ball stage (235\u00b0).
Just before removing from the stove, add vanilla, butter and nuts.
Do not stir while hot.
Cool to lukewarm and then beat until changes color.
Pour into greased pan.