Best Panocha Pan New Chi Recipes

PENUCHE

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.

NEW MEXICO PANOCHA RECIPE

Steps:

• The first step in this New Mexico Panocha recipe is to prepare the ingredients before hand. It is important to first have all of the ingredients completely measured and placed in separate bowls. This way, there is no confusion.
• Immediately, add the water and the sugar to the pot. Make sure that the heat is high enough in this New Mexico Panocha recipe so that the water boils and the sugar dissolves. Stir for a minimum of ten minutes before turning down the heat.
• The third step in this New Mexico Panocha recipe is to mix in the flour and the rest of the ingredients, not including the butter for the pan, into the pot. Keep on stirring until it is one consistency and there are no lumps from the flour.
• During the fourth step in the New Mexico Panocha recipe, prepare the oven by setting it to a minimum of 150 degrees Fahrenheit. Not only should you set the oven, but also grab the baking pan and butter it.
• One the oven is done preheating, you are on your last and final step in this New Mexico Panocha recipe. You will need to bake the dish on low for a minimum of three hours. Keep watch though and mix at least once every hour. When you are done, let the pudding cool. It should be thick and almost bread-like.

PANOCHA (PAN-NEW-CHI)

Steps:

• 1. Combine sugar, salt, corn syrup, butter and milk; cook on low heat till sugar dissolves to softball stage (238 degrees). Cool at room temperature, without stirring, till lukewarm (110 degrees).
• 2. Add Vanilla and beat until mixture holds its shape. Add nuts.
• 3. Quickly spread into a butter greased plate. Cool at room temperature. Cut into squares. Makes approximately 24 pieces.

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.

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

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.