Nogada de Nuez

Directions

1. 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. 2
   The mixture should look thick and golden.
3. 3
   Add one-third of the pecans and stir to coat.
4. 4
   Add the remaining pecans in two more batches, stirring constantly.
5. 5
   The piloncillo will begin to crystallize and look sandy, 3 to 5 minutes.
6. 6
   This is what we want.
7. 7
   Continue stirring until all the pecans are coated.
8. 8
   Pour onto a lightly greased baking sheet, separate with your hands or a spoon, and let cool completely.
9. 9
   Store in an airtight container in a cool, dry area for up to 3 weeks.