Nogada de Nuez

• 8 ounces piloncillo, finely chopped
• 1 (1-inch) piece canela
• 1/3 cup water
• 15 ounces unsalted raw pecan halves

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. The mixture should look thick and golden.
3. Add one-third of the pecans and stir to coat.
4. Add the remaining pecans in two more batches, stirring constantly.
5. The piloncillo will begin to crystallize and look sandy, 3 to 5 minutes.
6. This is what we want.
7. Continue stirring until all the pecans are coated.
8. Pour onto a lightly greased baking sheet, separate with your hands or a spoon, and let cool completely.
9. Store in an airtight container in a cool, dry area for up to 3 weeks.

canela, water, pecan

Taken from www.epicurious.com/recipes/food/views/nogada-de-nuez-384160 (may not work)