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