PANOCHA WALNUTS
After I used these in Christmas goodie boxes, the requests for MORE poured in -- the fudge-like coating just melts in your mouth!
Provided by ThatBobbieGirl
Categories Candy
Time 35m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine sugar, water and salt in 3 quart sauce pan.
- Slowly bring to a boil, stirring occasionally until sugar dissolves.
- Boil slowly to 246 degrees Farenheit (firm ball stage) Remove from heat.
- Add vanilla and walnut halves, stir until nuts are coated, then keep stirring, until the syrup crystallizes and turns "sugary". At this point they should not be sticky at all, but rather dry-looking.
- Dump out on waxed paper or foil and QUICKLY separate nuts using two forks.
- I usually have someone else work with me on this step.
- Let cool thoroughly before storing in a tightly covered container.
Nutrition Facts : Calories 1047.2, Fat 63.6, SaturatedFat 6, Sodium 225.3, Carbohydrate 118.2, Fiber 6.5, Sugar 106.6, Protein 14.8
PENUCHE FUDGE
This is a favorite of mine and I make this every Christmas. The kids go nuts over it.
Provided by BRENDA CLARK
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
- In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
- Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g
PANOCHA RECIPE
Provided by á-981
Number Of Ingredients 7
Steps:
- Mix all ingredients expect vanilla in large saucepan stirring constantly over medium heat until mixture boils. Cook stirring constantly until temperature reaches 238 on a candy thermometer or to soft ball stage. Remove from heat and cool to 110 degrees. Add vanilla. Beat until mixture loses it's gloss and begins to set then quickly stir in nuts. Quickly pour into 8 x 8 inch pan and cool. Cut into squares.
WALNUT PENUCHE (MICROWAVE)
Very sweet and yummy, my sister sent me this recipe knowing how much I love penuche and walnuts Does not include 3-5 hour chill time
Provided by L DJ3309
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Line an 8 inch square pan with foil, letting foil extend above 2 sides.
- Grease lightly.
- Spread nuts in a 9 inch microwave safe pie plate.
- Microwave uncovered on high 6 to 7 minutes, stirring 3 times, until lightly toasted.
- Melt butter in a 3 quart microwave safe bowl.
- Stir in sugar and milk until blended.
- Microwave uncovered on high 7 to 9 minutes, stirring 4 times, until sugar has completely dissolved and mixture has thickened and is a medium caramel color.
- Using potholders, move bowl to heatproof surface.
- Add vanilla.
- Beat with an electric mixer 3 to 4 minutes until smooth and shiny.
- Add walnuts and beat on low sped 1 minute to distribute evenly.
- Spread in prepared pan.
- Cool, then cover and refrigerate until firm, 2 to 3 hours.
- Holding foil ends, carefully lift candy to cutting board.
- Peel off foil.
- Cut candy in 1 inch squares.
- Store tightly covered in a cool place.
PANOCHA
Make and share this Panocha recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
- Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
- Remove pan from heat and stir in butter.
- Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
- Beat candy until it's very smooth and creamy.
- Stir in vanilla and pecans.
- Pour into buttered pan and cut into squares when cool.
Nutrition Facts : Calories 427.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 38.7, Sodium 80.2, Carbohydrate 66.5, Fiber 1.1, Sugar 64, Protein 1.5
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