Old Fashioned Penuche Candy

In a Heavy Pot (I use my Pressure cooker pot) add:
1 Cup White Sugar
1 Cup Light Brown Sugar (make sure it's not to grainy)
A dash of salt (about a 1/4 tsp)
Mix well with spoon so there aren't any clumps
Add 1 Cup Heavy Whipping Cream and mix well
Add another 1/4 Cup Heavy Whipping Cream slowly while stirring.
Once mixed in well, wipe down sides of pot with damp cloth 
      (This helps to not have crystallization of the sugars)
DO NOT STIR AFTER THIS POINT 
Cook on low-medium heat until candy reaches soft ball stage (I use the water test for best accuracy)
Once softball stage is reached, remove from heat and let cool to room temp
​Once cooled, scrape candy into Kitchen Aid bowl and whisk on low until candy changes from shiny to dull in color and becomes a creamy consistency.

Roll in a long strip in your favorite chopped nuts if desired.  Wrap in wax paper and place in fridge to keep chilled