Recipe - Pecan Penuche

2 cup Dark Brown Sugar; Firm Pack
Three fourths cup Milk
1/8 teaspoon Salt
2 One half tablespoon Butter; In Small Pieces
1 teaspoon Vanilla
Three fourths cup Pecans; Chopped

Oil a jellyroll pan or an 8 X 8inch pan. Combine the sugar, milk and
salt in a heavy 3quart pot, stirring to mix well. Place over medium heat
and bring to a boil, stirring constantly, until the sugar dissolves. Cove
and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in
cold water. Continue to boil, over medium heat, to the firm ball stage
(240250 degrees F.), stirring only if it starts to burn.
Remove from the heat and immediately place the pot in a larger pot filled
with cold water; this will stop the cooking process and bring the
temperature down.
Drop in the butter and let cool slightly, without stirring. beat until it
starts to thicken, add the vanilla and the pecans and continue to beat
until the candy loses some of its gloss. Spread evenly in the pan and mark
into squares. When firm, cut into pieces and store in an airtight
container. From Fannie Farmer's New Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini