Recipe Collection
Recipe Collection |
|
Recipe: New Mexico Pinon Candy
Categories: Candies, Fruits/nuts
Yield: 24 Servings
2 Cones piloncillo; shredded
-- =OR=-
1 c -- 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
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
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|