New mexico pinon candy

Yield: 24 servings

Measure Ingredient
2 Cones piloncillo; shredded =OR=- Dark brown sugar, packed
1 cup Water
2 tablespoons Butter (DO NOT USE MARGARINE)
1½ cup Toasted pine nuts =OR=- Pecan halves
1 teaspoon Vanilla

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.

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