Name: New Mexico Pinon Candy
Ingredients: 2 Cones piloncillo; shredded =OR=- Dark brown sugar, packed; 1 c Water; 2 tb Butter (DO NOT USE MARGARINE); 1 1/2 c Toasted pine nuts =OR=- Pecan halves; 1 ts Vanilla

So many times I’ve seen men, particularly younger guys, act as if real leadership is shown in correcting others. That’s why young men’s sermons often scold. What they haven’t figured out is that you can often accomplish more by encouragement. There are times to scold. But 80 to 90 percent of what you hope to correct can be accomplished through encouragement. If you look back at your life and consider who influenced you the most, you will probably find that it’s the people who believed in you.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Candies, Fruits/nuts	24	Servings

INGREDIENTS

2		Cones piloncillo; shredded =OR=- Dark brown sugar, packed
1	c	Water
2	tb	Butter (DO NOT USE MARGARINE)
1 1/2	c	Toasted pine nuts =OR=- Pecan halves
1	ts	Vanilla

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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