Piloncillo Candied Pecans Mexican Recipe

Piloncillo Candied Pecans Mexican Recipe

Ingredients

Recipe for: Nogada de Nuez – Piloncillo Candied Pecans

Makes 2 QUARTS

• 8 ounces piloncillo, finely chopped
• 1 (1-inch) piece canela
• 1 cup water
• 15 ounces unsalted raw pecan halves

Method

1. Combine the piloncillo, canela, and water in a pan over medium heat and cook until melted and bubbling heavily, 4 to 6 minutes
2. The mixture should look thick and golden
3. Add one-third of the pecans and stir to coat
4. Add the remaining pecans in two more batches, stirring constantly
5. The piloncillo will begin to crystallize and look sandy, 3 to 5 minutes
6. Continue stirring until all the pecans are coated
7. Pour onto a lightly greased baking sheet, separate with your hands or a spoon, and let cool completely
8. Store in an airtight container in a cool, dry area for up to 3 weeks

Full List of Candied Recipes
Full List of Pecan Recipes