Penoche

Mix sugars and milk well.

Bring to the boiling point, stirring until sugar is dissolved.

Cook to 236° or until a small amount when dropped into cold water will form a soft ball.

Add butter and cool until lukewarm, then beat until creamy.

Add vanilla and nuts and pour into greased pan.

When cold, cut into squares.

If mixture should curdle, it will be smooth after beating.