ReceptnaptárMexican pecan candy (panocha)
In northern Mexico, the word panocha also means the dark cone of cane sugar known as piloncillo, which is where this sweet gets its name. This version uses brown sugar and makes soft caramel discs with pecans, like those sold by street vendors. It is ready in twenty minutes but needs your attention.
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Ingredients
Method
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- Bring the sugar, water and butter to a boil and cook until a drop in cold water forms a soft ball.
- Butter a few small plates and put pecans on the bottom of each.
- Pour the hot sugar mixture over them.
- Let cool. It resembles the thin, round Mexican candies sold by street vendors.
Source: Project Gutenberg – The California Mexican-Spanish Cook Book (Bertha Haffner-Ginger, 1914) – Mexican Candy (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Use a sugar thermometer: the mixture reaches the soft ball stage at 115 °C. Without one, the cold water test is reliable too.
- Hot sugar can cause serious burns, so work in a deep pan and keep children away from the hob.
- Pour out the finished mixture quickly, because it sets soon as it cools. It is worth toasting the pecans beforehand to strengthen their flavour.
Frequently asked questions
How long does it keep?
2 weeks in an airtight container in a dry place. The sweets turn sticky in damp air, so you can also wrap them individually in baking paper.
Can I make it with piloncillo?
Yes, that is the more authentic version. Grate it or melt it in the water; the quantity is the same, and you get a deeper, slightly smoky flavour.
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