Side Pannel
New Mexico Pinon Candy
Ingredients List
- 2 Cones piloncillo; shredded
- -=OR=-
- 1 c -Dark brown sugar, packed
- 1 c Water
- 2 tb Butter
- -(DO NOT USE MARGARINE)
- 1 1/2 c Toasted pine nuts
- -=OR=- Pecan halves
- 1 ts Vanilla
Directions
Piloncillo is unrefined sugar that is purchased in hard cones. It comes in
colors from beige to brown.
Heat piloncillo and water to boiling in 2-quart saucepan, stirring
constantly. Reduce heat slightly. Cook, without stirring, to 236F on candy
thermometer or until small amount of mixture dropped into very cold water
forms a soft ball that flattens when removed from water. Remove from heat.
Immediately remove thermometer. Stir in butter. Cool 8 minutes without
stirring. Stir in pine nuts and vanilla. Beat with spoon until slightly
thickened and mixture just coats pine nuts but remains glossy, about 1
minute. Drop by rounded teaspoonfuls onto waxed paper. Let stand until
candies are firm. Store tightly covered at room temperature.
colors from beige to brown.
Heat piloncillo and water to boiling in 2-quart saucepan, stirring
constantly. Reduce heat slightly. Cook, without stirring, to 236F on candy
thermometer or until small amount of mixture dropped into very cold water
forms a soft ball that flattens when removed from water. Remove from heat.
Immediately remove thermometer. Stir in butter. Cool 8 minutes without
stirring. Stir in pine nuts and vanilla. Beat with spoon until slightly
thickened and mixture just coats pine nuts but remains glossy, about 1
minute. Drop by rounded teaspoonfuls onto waxed paper. Let stand until
candies are firm. Store tightly covered at room temperature.
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