Penuche

Instructions

• Butter an 8x8-inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup, and salt. Stir until sugar is dissolved. Heat the saucepan until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, between 234 and 240 degrees F (112 to 116 degrees C). Remove from heat and let cool without stirring until the bottom of the pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.