| 1 | Piloncillo is unrefined sugar that is purchased in hard cones. |
| 2 | It comes in colors from beige to brown. |
| 3 | Heat piloncillo and water to boiling in 2-quart saucepan, stirring constantly. |
| 4 | Reduce heat slightly. |
| 5 | 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. |
| 6 | Remove from heat. |
| 7 | Immediately remove thermometer. |
| 8 | Stir in butter. |
| 9 | Cool 8 minutes without stirring. |
| 10 | Stir in pine nuts and vanilla. |
| 11 | Beat with spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. |
| 12 | Drop by rounded teaspoonfuls onto waxed paper. |
| 13 | Let stand until candies are firm. |
| 14 | Store tightly covered at room temperature. |
