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Coffee Penuche

Coffee Penuche

Southern Living NOVEMBER 1998

  • Yield: 2 pounds

Ingredients

  • 3 cups firmly packed light brown sugar
  • 1 cup brewed coffee
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped pecans

Preparation

Cook first 3 ingredients in a large heavy saucepan over low heat, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook, without stirring, until candy thermometer registers 238° (soft ball stage).

Remove from heat, and add butter, vanilla, and salt (do not stir). Cool to 175°. Stir in pecans, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Spread into a buttered 8-inch square pan. Cool until firm. Cut into squares.

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Coffee Penuche Recipe

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