"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Penuche Recipe

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This recipe for Penuche, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adeline Kearney
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown sugar
1/2 cup cream (I use milk)
2 tbsp. butter
1/2 cup nuts

Directions:
Directions:
Combine sugar, cream and butter. Boil to soft ball stage (234-238 degrees). Remove from fire. Cool to room temperature. Beat until creamy; add nuts. Continue beating until mixture will hold its shape. Pour into well-buttered shallow pan. Cut into squares.

Personal Notes:
Personal Notes:
Jim's favorite. I double this and it makes a nice amount. We all like this. This recipe came from Mrs. Schindel.

 

 

 

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