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Piloncillo is unrefined Mexican brown loaf sugar found in Latin American markets. Most commonly shaped into hard cones, it is typically grated or chopped before using.
If you do not have a food processor or mortar, the pumpkin and sesame seeds can be placed in a resealable plastic bag. Seal bag, then crush the seeds with a rolling pin.
If you can not find piloncillo, dark brown sugar can be used instead. (The brown sugar syrup will take considerably longer to reach the 245°F-temperature than the piloncillo syrup does.)
Traditionally these candies are made by dropping tablespoonfuls of the cooked mixture onto sheets of parchment or wax paper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.