- Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
- Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, brown sugar, cream, milk, and honey. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
- Cook over medium-low heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball state should take 15 to 20 minutes.
- Remove pan from heat. Add the 2 tablespoons butter, vanilla, and orange peel, but do not stir. Cool, without stirring, to 100 degree F about 50 minutes. Remove thermometer. Beat vigorously until just beginning to thicken; add nuts. Continue beating until very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1-1/4-inch squares. If desired, press a walnut half into each square. When firm, lift candy out of pan; cut into squares. Store tightly covered. Makes about 36 pieces or about 1-1/2 pounds.
From the Test Kitchen
Up to 2 weeks ahead prepare penuche. Store in the refrigerator in a tightly covered container.
Nutrition Facts (Honey-Walnut Penuche)
- Per serving:
- 79 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 3 mg chol. ,
- 11 mg sodium ,
- 15 g carb.