2 cones piloncillo, shredded (about 1 1/4 cups),
    or 1 cup packed dark brown sugar
1 cup water
2 tablespoons butter (NOT margarine)
1 1/2 cups toasted pine nuts
1 teaspoon vanilla extract

Heat piloncillo and water to boiling in a 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236 degrees F on a candy thermometer. Stir in butter. Cool for 8 minutes without stirring.

Stir in pine nuts and vanilla extract. Beat with a spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. Drop by rounded teaspoonsful onto wax paper. Let stand until candies are firm. Store tightly covered at room temperature.

Makes 24 candies.