3 cups sugar
1 13-ounce can evaporated milk
1 teaspoon vanilla
½ cup piñon nuts
Melt 1 cup of the sugar in heavy pan, stirring with wooden spoon, until
dark brown. Add rest of sugar and stir in milk gradually. Cook to hard
ball stage (a drop forms a hard ball in cold water). Remove from burner.
Add vanilla. Beat until creamy. Fold in nuts. Pour into buttered 8-inch
pan. When firm, cut in squares.
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