Panocha Walnuts

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1 cup brown sugar, packed

1/2 cup sugar

1/2 cup water

1/4 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups walnut halves

Combine sugars, water and salt in a large, heavy saucepan over low heat.

Stir until the sugar dissolves, cover with a lid briefly to get any sugar

crystals off the sides of the pan. Bring to a boil, stirring constantly.

Cook to firm ball stage (248*F - 120*C), or until a small amount of mixture

is dropped into cold water and forms a ball that holds until pressed. Remove

from heat. Add vanilla and walnut halves; stir until nuts are coated and

sugary. Quickly spread on waxed paper or foil, separating nuts using two

forks. Let cool. Store in tightly covered container at room temperature.

Makes about 1 1/2 pounds.


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