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Recipe by: germine
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See below ingredients and instructions of the recipe
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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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