Directions:
- In a 3 quart saucepan combine the sugars and milk. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring until mixture reaches soft-ball stage (236 degrees F on a candy thermometer). Remove from heat. Add butter and vanilla - DO NOT STIR. Let the mixture cool until it reaches 110 degrees F. While the mixture is cooling, butter 8 X8 square pan. Line with foil so that it is overlapping by and inch or two on two ends. Butter foil.
- With a wooden spoon, beat mixture until it begins to lose its gloss. QUICKLY stir in pecans and pour into pan. DO NOT scrape the sides of the pot - they may be sugary. After mixture has cooled and set, lift out foil and cut penuche in 1 or 1-1/2 inch pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.62 Kcal (446 kJ) | ||
| Calories from fat | 52.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 9% | |
|---|---|---|---|
| Cholesterol | 2.68mg | 1% | |
| Sodium | 4.9mg | 0% | |
| Potassium | 47.03mg | 1% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 13.06g | 52% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 389.98 Kcal (1633 kJ) | ||
| Calories from fat | 191.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 9% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 1% | |
| Sodium | 17.92mg | 0% | |
| Potassium | 172.02mg | 1% | |
| Total Carbs | 50.9g | 5% | |
| Sugars | 47.79g | 52% | |
| Dietary Fiber | 2.16g | 2% | |
| Protein | 3.19g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 1% | |
| Calcium | 67.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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