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00Ingredients
• ½ teaspoon ground green chile powder
• 1 tablespoon ground New Mexican red chile
• ½ teaspoon salt
• 3 tablespoons vegetable oil
• ½ cup sugar
• 2 cups piñon nuts
Instructions
Combine the chiles and salt.
Pour the oil into a 10 or 12 inch frying pan over medium-high heat. When the oil is hot, add the sugar and stir for about 4 minutes, until the sugar is melted and begins to turn a golden color. Add the piñons to the mixture and stir about 4 minutes longer, until the melted sugar is a rich caramel color. Add the spices and stir about 1 minute more; remove from the heat immediately if the mixture begins to scorch.
Immediately pour the candy mixture onto a large sheet of foil, spreading it with a spoon to make the nuts 1 layer thick. Let the candy cool and harden. Next, break the candy into small pieces and serve.
| Servings |
| 4 cups |
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With the native chile and piñon nuts, it's not surprising that this is one of New Mexico's favorite candies.
Ingredients• ½ teaspoon ground green chile powder • 1 tablespoon ground New Mexican red chile • ½ teaspoon salt • 3 tablespoons vegetable oil • ½ cup sugar • 2 cups piñon nuts InstructionsCombine the chiles and salt. Pour the oil into a 10 or 12 inch frying pan over medium-high heat. When the oil is hot, add the sugar and stir for about 4 minutes, until the sugar is melted and begins to turn a golden color. Add the piñons to the mixture and stir about 4 minutes longer, until the melted sugar is a rich caramel color. Add the spices and stir about 1 minute more; remove from the heat immediately if the mixture begins to scorch. Immediately pour the candy mixture onto a large sheet of foil, spreading it with a spoon to make the nuts 1 layer thick. Let the candy cool and harden. Next, break the candy into small pieces and serve.
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