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 waxed paper. Let stand until candies are firm. Store tightly covered at room temperature.
Your New Mexico Pinon Candy is ready. Buon appetito!
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