Nogada (Pecan Candy)

Ingredients

• 1¼ lb (565 g) light piloncillo or light brown sugar — about 3½ cups (875 ml)
• 3 cups (750 ml) water
• One 2-inch (5 cm) cinnamon stick
• 4 oz (115 g) pecans [Carya illinoinensis], roughly chopped — about 1 heaped cup (265 ml)
• 6 oz (180 g) whole pecan halves — about 1½ cups (375 ml)

Method

1. 1
   Break the piloncillo into pieces and place in a heavy-bottomed saucepan with the water and cinnamon stick. Set over low heat, stirring occasionally, until the sugar is fully dissolved — do not rush this step.
2. 2
   Once dissolved, raise the heat and bring to a rolling boil. Clip a candy thermometer to the side of the pan. Cook without stirring until the syrup reaches 260°F (126°C) — the hard-ball stage.
3. 3
   Remove the pan from the heat immediately. Fish out the cinnamon stick. Add both the chopped pecans and the whole halves and stir steadily until every nut is coated and the mixture begins to look slightly grainy at the edges.
4. 4
   Working quickly, pour and spread the mixture onto a well-oiled baking sheet, pressing it out to an even layer roughly ¼–⅜ inch (6–10 mm) thick.
5. 5
   Leave undisturbed at room temperature until completely cold and hard — at least 45 minutes.
6. 6
   Break into large irregular pieces and store in an airtight tin, layered with wax paper, away from heat or moisture.