Macarrones

Directions

1. 1
   In a tall, heavy pot (at least 5 quarts), combine the sugar, milk, corn syrup, canela, baking soda, salt, and butter and bring to a boil, stirring.
2. 2
   Cover with a lid for 2 minutes to remove the sugar crystals and cook, stirring occasionally so it doesnt scorch the bottom of the pan, until it reaches the soft-ball stage, or 235 to 240F, 20 to 25 minutes.
3. 3
   Remove from the heat, discard the canela, and let cool for 30 minutes until it is about 180F.
4. 4
   Meanwhile, grease an 8 by 8-inch pan, line it with parchment paper, and butter it again.
5. 5
   When the mixture has cooled, add the vanilla and beat by hand with a clean wooden spoon until the mixture thickens and loses its gloss, about 5 minutes.
6. 6
   Pour the mixture into the prepared pan and smooth it out with an offset or a rubber spatula.
7. 7
   Allow to set, about 6 hours, and cut into 1- by 2-inch rectangles.
8. 8
   Alternatively, you can put the mixture into a piping bag with a starred tip and pipe into 4-inch logs over wax or parchment paper and allow to cool.
9. 9
   Form the mixture into Ping-Pong-size balls and lightly flatten with the palm of your hand.
10. 10
    Place on wax or parchment paper, put a toasted pecan half in the center of each, and press down gently; allow to cool.
11. 11
    Preheat the oven to 400F.
12. 12
    Form the mixture into Ping-Pong-size balls and flatten between two heavy pieces of plastic using a tortilla press or rolling pin so they are about 1/16 inch thick (like a tortilla), then transfer to a heavily greased baking sheet.
13. 13
    Bake until the tops are browned, 5 to 7 minutes.
14. 14
    Let cool.
15. 15
    If you are going to store them, put pieces of wax or parchment paper between the layers.