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.
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We're spicing up our energy bar game! We chose 5 wholesome, small batch or boutique energy bar brands to help you make a more interesting and healthy next purchase. These aren't the granola bars you grew up with.
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Enchanting Stories of New Mexico - Episode 9 - From Candy Kitchen to Outer Space
Welcome to Enchanting Stories of New Mexico, sponsored by the Fresh Chile Company in Las Cruces, NM. Join Michael Swickard as he shares historical, cultural, and tribute stories about New Mexico every Monday, Wednesday, and Friday. Today, discover the intriguing history of Candy Kitchen, a town with an unusual name and a mysterious moonshining past, while also learning about the upcoming Green Chile harvest and the special reserve release of the popular Hatch Green Chile varietal, Big Jim. Stay tuned for more captivating tales from the Land of Enchantment.