MOM'S PANOCHA NUT ROLL
This is another once-a-year treat that Mom would make for Christmas. It was my favorite. Prep and cook times are approximate. Serving number is approximate also, because nobody can eat just one or two pieces. It seems like, no matter how many batches you make, there's never enough!
Provided by Teresa G. @sokygal
Categories Candies
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugars, corn syrup and evaporated milk.
- Cook over medium/medium-high heat, stirring constantly until sugar dissolves and mixture reaches soft ball stage, 235-240ºF (112-116ºC). (Soft-ball stage is when a small amount of sugar syrup is dropped into very cold water and it forms a ball that does not hold its shape when pressed with your fingers.)
- Cool room temperature, without stirring, until lukewarm.
- Use a heavy duty wooden spoon to beat the mixture until it holds it's shape.
- Knead cooled mixture until firm, keeping hands well greased.
- Divide mixture in half; shape into two logs/rolls 1 1/2 inches in diameter. (Roll on a lightly greased board or greased cookie sheet.)
- Roll logs in pecans, pressing nutmeats firmly into candy.
- Wrap each log individually in aluminum foil or waxed paper; chill.
- Slice into 1/2 inch pieces. Store in airtight container.
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