Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002