Recipes from Mexico :: Mexican Desserts
2 cones piloncillo, shredded (about 1 1/4 (one and one-fourth) c.),
or 1 c. packed dark brown sugar
1 c. water
2 Tbsp. butter (NOT margarine)
1 1/2 (one and one-half) c. toasted pine nuts
1 tsp. vanilla extract
Heat piloncillo and water to boiling in a 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236 degrees fahrenheit on a candy thermometer. Stir in butter. Cool for 8 mins. without stirring.
Stir in pine nuts and vanilla extract. Beat with a spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. Drop by rounded tsp.ful onto wax paper. Let stand until candies are firm. Store tightly covered at room temperature.
Makes 24 candies.
