Honey Walnut Penuche
1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream or half-and-half
1/3 cup milk
2 tablespoons honey
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon finely shredded orange peel
1/2 cup chopped walnuts
Walnut halves (optional)
Line an 8x8x2-inch baking pan with foil, extending foil over edges of
pan. Butter the foil; set pan aside.
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine
the sugar, brown sugar, cream, milk, and honey. Cook over medium-high
heat to boiling, stirring constantly with a wooden spoon to dissolve
sugars. This should take about 5 minutes. Avoid splashing mixture on
sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium-low heat, stirring frequently, until thermometer
registers 236 degree F, soft-ball stage. Mixture should boil at a
moderate, steady rate over the entire surface. Reaching soft-ball state
should take 15 to 20 minutes.
Remove pan from heat. Add the 2 tablespoons butter, vanilla, and orange
peel, but do not stir. Cool, without stirring, to 100 degree F about 50
minutes. Remove thermometer.
Beat vigorously until just beginning to thicken; add nuts. Continue
beating until very thick and just starts to lose its gloss. This should
take about 10 minutes total.
Turn into prepared pan. While warm, score into 1-1/4-inch squares. If
desired, press a walnut half into each square. When firm, lift candy out
of pan; cut into squares. Store tightly covered.
Makes about 36 pieces or about 1-1/2 pounds.