Title: Penuche Nut Roll
Categories: Candy
Yield: 3 Servings
| 2 | c | Granulated sugar |
| 1 | c | Brown sugar |
| 1/2 | c | Light corn syrup |
| 1 | c | MILNOT |
| 1 1/2 | c | Chopped pecans |
Stir until sugar dissolves. Cook to a soft ball stage, 236 degrees. Cool
to room temperature, 110 degrees is ok, with stirring. Beat until candy
holds shape. Knead until firm. Keep your hands well greased to form into
two rolls. Roll in chopped pecans. Press firmly into candy. Wrap in foil
or waxed paper. Chill and slice in 1/2 inch thick pieces. Randy Rigg