New Mexico Pinon Candy


  • 2 cones piloncillo, shredded (about 1 1/4 cups), or 1 cup packed dark brown sugar
  • 1 cup water
  • 2 tablespoons butter (NOT margarine)
  • 1 1/2 cups toasted pine nuts
  • 1 teaspoon vanilla extract


  1. Heat piloncillo and water to boiling in a 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236 degrees F on a candy thermometer.
  2. Stir in butter.
  3. Cool for 8 minutes without stirring.
  4. Stir in pine nuts and vanilla extract. Beat with a spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute.
  5. Drop by rounded teaspoonsful onto wax paper.
  6. Let stand until candies are firm.
  7. Store tightly covered at room temperature.

Yield: 24 candies

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