Penuche Covered Nuts 1 box dark brown sugar 1 cup granulated sugar 1 cup evaporated milk 1 tablespoon light Karo syrup 1/2 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla extract 2 1/2 cups nut halves Cook sugars, milk, syrup and salt to soft ball stage. Remove from heat; add butter and vanilla extract. Cool to lukewarm. Beat until creamy and mixture thickens. Add nuts and stir. Pour onto wax paper and separate into pieces. NOTE: Less nuts may be added and candy poured into pan and cut into squares.