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.