1 lb. (2 1/4 c.) firmly packed light brown sugar
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter (stick butter)
1 tsp. vanilla extract
1/2 c. chopped walnuts or pecans (optional)

Combine sugar, milk and salt in thick saucepan. Place over moderate heat, stirring until sugar dissolves. Wipe sugar crystals from side of pan as necessary. Cook without stirring until candy reaches 238 degrees. Or soft ball stage. Remove from heat. Add butter or stick butter without stirring. Cool to 110 degrees lukewarm.

Add extract and nuts, stir continuously until thick and creamy. Turn into buttered 9 x 5 inch pan at once when firm cut into squares. Store in airtight container. Yields 24 pieces (1 1/2 pounds) of penuche.