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Peanut Butter Penuche

2 cups granulated sugar
2 cups packed light brown sugar
1 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extractButter the bottom and sides of a heavy 4-quart saucepan. In pan, combine the sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees F. Remove from heat; add peanut butter but do not stir it in. Set pan aside. Do not stir or move pan during cooling. When thermometer reaches 115 degrees F, add vanilla extract. Beat by hand until mixture loses its gloss. Pour into buttered pan. When penuche is only slightly warm, cut into small squares.Makes 2 pounds.

Coconut penuche
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Coconut penuche patties
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Mexican penuche
Mexican Penuche3 cups firmly packed brown sugar3/4 cup milk1/3 stick butter1/2 cup peanutsBlend brown sugar, milk and butter in a saucepan; boil until it forms a soft ball in cold water. Beat and add peanuts. Pour immediately into a buttered pan, then cut into squares. (Upload by user)

Panocha
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Penuche
Penuche2 pounds light brown sugar1 cup evaporated milk1/2 cup butter1/4 teaspoon salt1 teaspoon vanilla extract1 1/2 cups chopped nuts3/4 cup chopped candied cherriesMix sugar, milk, butter and salt in a 6 quart saucepan. Cook, stirring until sugar is disso (Upload by user)

Penuche fudge
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Brazil nut penuche
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Tia maria penuche
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Pecan penuche
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Sweet potato pralines
Sweet Potato Pralines2 cups granulated sugar 1/2 cup evaporated milk 1/2 cup cooked, mashed yams 1 cup pecans 1/4 cup butter 1/2 teaspoon vanilla extractPlace sugar and milk in a heavy 2 quart saucepan and bring to a boil. Add yams. Cook until mixture reaches 2 (Upload by user)
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Chocolate pecan pralines
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Creamy pralines
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