Recipes from Mexico :: Mexican Desserts
1 1/2 (one and one-half) c. sugar
8 to 9 oz. piloncillo, softened and chopped
1/2 c. plus 2 Tbsp. whole milk
6 Tbsp. butter
1 1/2 (one and one-half) c. pecan pieces, toasted
1/2 tsp. ground canela (cinnamon)
2 tsp. vanilla extract
Grease a 24-in. sheet of wax paper. Set it on several thicknesses of newspaper.
Combine all ingredient except the vanilla extract in a heavy saucepan. Let it come to a boil slowly so that the piloncillo melts and continue cooking, stirring constantly, until the mixture reaches the soft ball stage, 238 degrees fahrenheit.
Add vanilla extract, remove the pan from the heat, and continue stirring as the candy cools. When the mixture becomes creamy and cloudy, and the pecans remain suspended while stirring, spoon the mixture onto the wax paper. You can make pralines of any size. Work quickly, before the candy hardens in the pan. The pralines set as they cool.
These are best the day they are made, but they will keep for several days if tightly covered. Use leftover pralines by crumbling them over ice cream. You can also pour the praline mixture into a pan and cut it like fudge.
