Penoche
3 cups brown sugar
1 teaspoon vanilla
1 cup milk
1 cup nut-meats
1 tablespoon butter
Put the sugar and milk into a saucepan and cook to the soft-ball stage, or 236° F. Remove from the fire, add butter and vanilla, and cool without stirring. When it is lukewarm, beat until it is creamy. Stir in the broken nut-meats. Hickory nuts or English walnuts are especially nice. Pour into a buttered pan and when it hardens mark into squares.