The Best Penuche Ever!!

1. 1

   Butter an 8inch square pan;set aside.

2. 2

   Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.

3. 3

   Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.

4. 4

   Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).

5. 5

   Pour into large heat-proof mixer bowl.

6. 6

   Cool until lukewarm (about 110 degrees F). Don't stir it!

7. 7

   Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.

8. 8

   Beat in pecans.

9. 9

   Spread into prepared pan and refrigerate until firm.

10. 10

    Cut into squares then store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.