New Mexico Pinon Candy Recipe

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.