Panocha

6 Ounces Evaporated Milk	1 Tablespoon Butter
2 Cups Golden Or Dark Brown Sugar, Firmly Packed	1 Cup Pecans, Chopped
1/8 Teaspoon Salt

In heavy saucepan, mix milk, sugar, and salt. Heat slowly to boiling, stirring constantly. Cook to soft-ball stage, stiring often. Remove from heat; add butter. Cool undisturbed for 20 minutes, then beat until candy thickens and begins to loose its gloss. Quickly stir in pecans, and spread in buttered 8-inch square pan. Cool and cut. Makes about 1 1/2 pounds.

Variations: Mix 2 teaspoons instant coffee powder with sugar, or add 2 teaspoons grated orange peel while beating candy.

Recipe - Helen Ferre

Back to Candy & Confections