Panochacandies 2 1/2 cup brown sugar 1 dash salt 1 tablespoon corn syrup 1 tablespoon butter 3/4 cup milk 1 teaspoon vanilla 1/2 cup nutmeats Combine sugar, syrup, salt, milk and butter. Cook, stirring only until sugar dissolves, to soft ball stage (238 degrees). Cool without stirring, then add vanilla and heat until thick. Add nuts, and spread in greased pan. From Alvadore Church of Christ Cookbook, by Violet Chambers |
