Panocha

1. 1

   In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.

2. 2

   Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.

3. 3

   Remove pan from heat and stir in butter.

4. 4

   Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.

5. 5

   Beat candy until it's very smooth and creamy.

6. 6

   Stir in vanilla and pecans.

7. 7

   Pour into buttered pan and cut into squares when cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.