Panoche Or Spanish Nut Candy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 3 | c | Light brown sugar |
| 1 | Tbsp.butter | |
| 1 | t | Vanilla extract |
| 1 | lb | English walnut meats |
| chopped fine |
INSTRUCTIONS
Nina Chapman Lesher The fudge craze of the 1890s sent American cooks searching for exotic versions, and panache made its way into mainstream American cooking in that period. Boil the milk with the brown sugar until it candies; just before it is done, add the butter and vanilla extract. Add the walnuts just before taking the candy from the fire. Stir the nuts in thoroughly, and pour the mixture into buttered tins. With a sharp knife divide at once into squares. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 19.5mg
Sodium: 115.1mg
Potassium: 347.8mg
Carbohydrates: 12.2g
Fiber: 0g
Sugar: 12.9g
Protein: 8.1g