Chihuahua, a state in the north of Mexico, is filled with nogales, the pecan tree that adorns many of the valleys and towns in the area, and there are hundreds of dishes and desserts where the pecan is the featured star. One of my favorite pecan recipes is this one prepared by Marisela Chavez de Romo, a very kind and sweet woman who opened her home to me and showed me the proper way to select and clean pecans during an afternoon of pecan-based recipes. These wonderful treats are special because of their unexpected molassy flavor.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Step 1
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. This is what we want. Continue stirring until all the pecans are coated.
Step 2
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.
