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
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. Stir in butter. Cool for 8 minutes without stirring.
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. Drop by rounded teaspoonsful onto wax paper. Let stand until candies are firm. Store tightly covered at room temperature.
Makes 24 candies.
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Related posts:
- New Mexico Pinon Candy
- Mexican Chocolate Brownies
- Red Rock Candy
- Pueblo Pinon Cakes
- Pinon Chocolate Fudge
Tags: Mexico, Pinon
This entry was posted by dukat76
on Thursday, June 26th, 2008 at 3:54 am and is filed under Candy, Southwestern.
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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
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. Stir in butter. Cool for 8 minutes without stirring.
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. Drop by rounded teaspoonsful onto wax paper. Let stand until candies are firm. Store tightly covered at room temperature.
Makes 24 candies.
VN:F [1.8.0_1031]
Rating: 0.0/10 (0 votes cast)
VN:F [1.8.0_1031]
Related posts:
- New Mexico Pinon Candy
- Mexican Chocolate Brownies
- Red Rock Candy
- Pueblo Pinon Cakes
- Piloncillo Pralines
Tags: Mexico, Pinon
This entry was posted by dukat76
on Tuesday, February 12th, 2008 at 9:27 am and is filed under Candy.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
About The Author
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