For best results, use a heavy-bottomed saucepan to prevent scorching. To toast the pecans, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. Be precise with the temperature. If the mixture doesn't reach the soft-ball stage, the Penuchi will be too soft. If it goes beyond, the penuchi will be hard. If you don't have marshmallow fluff, you can use 1 cup of mini marshmallows. Stir them in until completely melted and smooth. Store the Penuchi in an airtight container at room temperature for up to 1 week.
Penuchi
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS18
Indulge in the sweet, nutty decadence of Penuchi – irresistible bars that melt in your mouth with a symphony of caramel, vanilla, and toasted pecans. A simple yet sublime treat, perfect for satisfying any sweet craving.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol9 mg
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Fiber1 g
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Protein2 g
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Saturated Fat2 g
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Sodium43 mg
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Sugar42 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare a 9-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment paper. (5 minutes)
02
Step
2 mins
In a medium-sized saucepan, combine the light brown sugar, evaporated milk, butter, and salt. (2 minutes)
03
Step
3 mins
Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. Use a candy thermometer to monitor the temperature. (3 minutes)
04
Step
8 mins
Continue boiling until the mixture reaches between 234 and 240 degrees F (112 to 116 degrees C), also known as the soft-ball stage. This should take approximately 8-10 minutes.
05
Step
0 mins
Once the mixture reaches the desired temperature, immediately remove the saucepan from the heat.
06
Step
2 mins
Quickly stir in the marshmallow fluff and vanilla extract until fully incorporated and the mixture is smooth and glossy. (2 minutes)
07
Step
1 mins
Fold in the toasted chopped pecans, ensuring they are evenly distributed throughout the mixture. (1 minute)
08
Step
1 mins
Pour the Penuchi mixture into the prepared baking pan and spread it evenly using a spatula. (1 minute)
09
Step
2 hrs
Let the Penuchi cool completely at room temperature for at least 2-3 hours, or until firm to the touch. For quicker setting, you can refrigerate it for about 1 hour.
10
Step
1 mins
Once cooled and set, use the parchment paper overhang to lift the Penuchi from the pan. Cut into squares with a sharp knife and serve.
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RECIPE REVIEWS
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Newell Muller
Jun 23, 2025I've made Penuchi before, but this recipe is by far the best. The tip about toasting the pecans really elevates the flavor. A new family favorite!
Graham Auer
May 28, 2025This recipe is a gem! So easy to follow, and the Penuchi turned out perfectly. The flavor is incredible – a delightful blend of caramel and nutty goodness.
Holly Grimes
May 17, 2025The temperature is critical. I tried making it without a candy thermometer and it didn't set. I tried again using the thermometer and followed the instructions exactly, and it turned out perfect the second time.
Nathen Shanahan
May 5, 2025I had trouble finding marshmallow fluff, so I used mini marshmallows as suggested. It worked great! The Penuchi was a hit at our holiday party.