* 1.25 cups finely chopped or shredded panela (from about 1.5 cones) OR 1 cup packed dark brown sugar
* 1/2 tsp salt
* 1 cup water
* 2 tbsp butter
* 1 cup toasted pine nuts
* 1 tsp vanilla extract
1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.
2. Place the shredded panela, the salt, and the water in a small saucepan, stirring until the sugar dissolves. Insert a candy thermometer and cook, without stirring, until the mixture reaches 236 degrees F (113 C) on the candy thermometer.
3. Remove the pan from the heat, take out the thermometer, and stir in the butter. Set the pan aside to cool without stirring for 8 minutes.
4. Add the pine nuts and vanilla extract, and begin to stir steadily. After a minute or two, you will notice that the pine nuts are completely coated with the candy, and that it is beginning to lose its shiny gloss and get thicker and slightly opaque. At this time, stop stirring and start dropping it by spoonfuls onto the prepared baking sheet.
5. If the candy seizes before you have finished portioning it all out, add a small spoonful of very hot water and stir--this should loosen the candy and allow you to scoop the rest of it. Once all the candy is scooped, let them stand until they have completely set.
6. Store Panela Pralines in an airtight container at room temperature for up to two weeks.
Source: Panela Pralines Recipe - How to Make Panela Pralines - Pralines Candy Recipe