Categories: Candies, Fruits/nuts 
      Yield: 24 servings 
  
      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.