New Mexico Pinon Candy Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 Cones: piloncillo, shredded =OR=-
1 cup: -Dark brown sugar, packed
1 cup: Water,
2 tbsp: Butter, DO NOT USE MARGARINE
1 1/2 cup: Toasted pine nuts =OR=- Pecan halves,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp