Penuche Nut Roll
- 2 cups sugar
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 cup evaporated milk
- 1 1/2 cups chopped pecans
Cook sugar, brown sugar, syrup and milk to soft ball stage. Cool at room temperature until lukewarm. Beat until mixture holds it's shape. Knead until firm. Keep hands well greased. Shape into 1 1/2 inch rolls. Roll in pecans. Wrap in waxed paper; chill and slice into 1/2 inch pieces.
By Robin from Washington, IA
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