Nogada de Nuez

1. 1

   Combine the piloncillo, canela, and water in a pan over medium heat and cook until melted and bubbling heavily, 4 to 6 minutes.

2. 2

   The mixture should look thick and golden.

3. 3

   Add one-third of the pecans and stir to coat.

4. 4

   Add the remaining pecans in two more batches, stirring constantly.

5. 5

   The piloncillo will begin to crystallize and look sandy, 3 to 5 minutes.

6. 6

   This is what we want.

7. 7

   Continue stirring until all the pecans are coated.

8. 8

   Pour onto a lightly greased baking sheet, separate with your hands or a spoon, and let cool completely.

9. 9

   Store in an airtight container in a cool, dry area for up to 3 weeks.

No additional tips available.