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Walnut Penuche

  • 1 1/2 c. walnuts, chopped coarse
  • 2/3 c. butter or margarine
  • 1 c. packed light brown sugar
  • 1-14 oz. can sweetened condensed milk, not evaporated
  • 1 1/2 tsp. vanilla
     
 
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.
 





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