Called a “poor man’s candy”, this recipe is now pricy due to the cost of NM pinon nuts. Nuts from China or Europe have a curious reaction for some people, making them lose their sense of taste for days. Our pinons don’t do that but they also cost twice as much. unless you  harvest your own.

1 TBL butter
1 c shelled pinon nuts
4 c sugar

Melt butter in saucepan. Add sugar and stur until brown and liquefied. This will take about 10 minutes and you must stir constantly.

Add pinons and pour out on greased flat pan. Set to cool. When hardened, break into pieces.