| 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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