Best 3 Panocha Pan New Chi Recipes

PANOCHA

Steps:

• In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
• Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
• Remove pan from heat and stir in butter.
• Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
• Beat candy until it's very smooth and creamy.
• Stir in vanilla and pecans.
• Pour into buttered pan and cut into squares when cool.

PANOCHA RECIPE

Steps:

• Mix all ingredients expect vanilla in large saucepan stirring constantly over medium heat until mixture boils. Cook stirring constantly until temperature reaches 238 on a candy thermometer or to soft ball stage. Remove from heat and cool to 110 degrees. Add vanilla. Beat until mixture loses it's gloss and begins to set then quickly stir in nuts. Quickly pour into 8 x 8 inch pan and cool. Cut into squares.

PANOCHA WALNUTS

Steps:

• Combine sugar, water and salt in 3 quart sauce pan.
• Slowly bring to a boil, stirring occasionally until sugar dissolves.
• Boil slowly to 246 degrees Farenheit (firm ball stage) Remove from heat.
• Add vanilla and walnut halves, stir until nuts are coated, then keep stirring, until the syrup crystallizes and turns "sugary". At this point they should not be sticky at all, but rather dry-looking.
• Dump out on waxed paper or foil and QUICKLY separate nuts using two forks.
• I usually have someone else work with me on this step.
• Let cool thoroughly before storing in a tightly covered container.