Penuchi Candy Recipe

 "Easy to make - tasty bars"  Original recipe yield: 12 servings.

INGREDIENTS:

1 (16 ounce) package light brown sugar
1 (5 ounce) can evaporated milk
2 tablespoons butter
1 pinch salt
1 cup marshmallow fluff
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS:

Line a 9 inch square pan with buttered wax paper.
In a saucepan over medium heat, combine brown sugar, evaporated milk, butter and salt. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), about 10 minutes. Remove from heat, and stir in marshmallow fluff, vanilla and chopped pecans. Spread into prepared pan. Let cool, then cut into squares.

Pralines

 "Had these in New Orleans and loved them, so I tried different combos and liked this best."  Original recipe yield: 20 servings.

INGREDIENTS:

1 1/2 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract

DIRECTIONS:

Line a baking sheet with aluminum foil.
In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Swedish Nuts II

 "I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!"  Original recipe yield: 1 pound.

INGREDIENTS:

2 egg whites
1 cup white sugar
1 pinch salt
1/2 teaspoon vanilla extract
1 pound pecan halves
1/2 cup butter

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).
Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks.