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.