Penotchie
Put over the fire in a saucepan three cupfuls of light brown sugar—not coffee sugar—with a cupful of milk and boil to the stage when dropped into cold water it makes a soft but firm ball in the fingers. Add, then, a teaspoonful of butter; take from the fire, flavor with a teaspoonful of vanilla and stir in a cupful of kernels of English walnuts, hickory nuts, or pecans, broken into pieces. Turn out upon a well-buttered shallow pan and mark into squares with a buttered knife.
This is sometimes known as “Penuchie,” sometimes as “Mexican Kisses.”