Kick your cooking up a notch with the warm, caramel-like sweetness of piloncillo! This unrefined Mexican sugar adds incredible depth to both sweet and savory dishes. From cozy desserts to unexpectedly delicious mains, we’ve gathered 30 irresistible recipes that will make this unique ingredient your new kitchen staple. Get ready to explore a world of flavor that’s sure to become a family favorite.
Piloncillo-Glazed Pork Tenderloin
Let’s transform that ordinary pork tenderloin into a sweet-savory masterpiece. This piloncillo-glazed version delivers caramelized perfection with minimal effort—your weeknight dinner just got a major upgrade.
Ingredients
– 1.5 lb pork tenderloin, trimmed of silver skin
– 2 piloncillo cones, finely grated
– 3 garlic cloves, freshly minced
– 1/4 cup apple cider vinegar, tangy and sharp
– 2 tbsp soy sauce, rich and savory
– 1 tsp smoked paprika, deeply aromatic
– 1/2 tsp ground cumin, warm and earthy
– 1/4 tsp cayenne pepper, fiery and bright
– 2 tbsp olive oil, extra virgin and fruity
– 1/2 cup chicken broth, rich and savory
– 2 tbsp unsalted butter, cold and creamy
– Kosher salt, coarse and flaky
– Black pepper, freshly cracked
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the pork tenderloin completely dry with paper towels—this ensures a perfect sear.
3. Season all sides of the pork generously with kosher salt and freshly cracked black pepper.
4. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork tenderloin for 2-3 minutes per side until deeply golden brown on all surfaces.
6. Transfer the seared pork to a plate while you prepare the glaze.
7. Reduce the heat to medium and add the finely grated piloncillo cones to the same skillet.
8. Cook the piloncillo for 1 minute until it begins to melt and bubble.
9. Add the freshly minced garlic and cook for 30 seconds until fragrant.
10. Pour in the tangy apple cider vinegar to deglaze the pan, scraping up all the browned bits.
11. Stir in the rich soy sauce, deeply aromatic smoked paprika, warm ground cumin, and fiery cayenne pepper.
12. Whisk in the rich chicken broth and bring the mixture to a simmer.
13. Return the seared pork tenderloin to the skillet, spooning some glaze over the top.
14. Transfer the skillet to the preheated oven and roast for 15-18 minutes until the internal temperature reaches 145°F.
15. Remove the skillet from the oven and transfer the pork to a cutting board to rest for 5 minutes.
16. Place the skillet back on the stove over medium heat and bring the glaze to a simmer.
17. Whisk in the cold, creamy unsalted butter until the sauce becomes glossy and slightly thickened.
18. Slice the rested pork into 1-inch thick medallions and arrange on a serving platter.
19. Drizzle the reduced piloncillo glaze generously over the sliced pork.
That caramelized crust gives way to incredibly juicy, tender pork with complex sweet-heat flavors. Try serving it over creamy polenta or with roasted sweet potatoes to complement the glaze—the leftovers make amazing tacos the next day too.
Spicy Piloncillo and Lime Chicken Wings
Pucker up for wings that slap harder than your last breakup. These sticky-sweet, spicy chicken wings bring the heat with a tangy lime kick that’ll have you licking your fingers clean. Get ready to level up your game day spread or Tuesday night dinner in under an hour.
Ingredients
– 2 pounds of fresh chicken wings, separated into flats and drumettes
– 1/2 cup of finely grated piloncillo sugar
– 1/4 cup of freshly squeezed lime juice
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of smoked paprika
– 2 teaspoons of coarse kosher salt
– 1 teaspoon of freshly cracked black pepper
– 1/2 teaspoon of cayenne pepper
– 4 cloves of garlic, finely minced
– 1/4 cup of fresh cilantro, roughly chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fresh chicken wings completely dry with paper towels for maximum crispiness.
3. Toss the dried wings with rich extra virgin olive oil until evenly coated.
4. Sprinkle the wings with coarse kosher salt, freshly cracked black pepper, and smoked paprika.
5. Arrange the wings in a single layer on the prepared baking sheet, making sure they don’t touch.
6. Bake for 35-40 minutes until the skin is golden brown and crispy, flipping halfway through.
7. While the wings bake, combine the finely grated piloncillo sugar, freshly squeezed lime juice, finely minced garlic, and cayenne pepper in a small saucepan.
8. Simmer the sauce over medium heat for 5-7 minutes until it thickens slightly and becomes glossy.
9. Remove the crispy wings from the oven and immediately toss them in the warm piloncillo-lime sauce.
10. Garnish the saucy wings with roughly chopped fresh cilantro before serving.
Let these wings cool for just a minute before diving in—the sticky glaze sets into a perfect candy-like coating. That sweet piloncillo caramel plays beautifully against the sharp lime acidity, while the cayenne brings a slow-building heat that lingers. Serve them piled high with extra lime wedges for squeezing over cold beer or creamy ranch dressing.
Piloncillo Sweet Potato Mash
Unlock the ultimate fall side dish that’ll steal the spotlight. This piloncillo sweet potato mash blends earthy sweetness with deep caramel notes—perfect for cozy dinners or holiday feasts. Get ready to wow every palate at your table.
Ingredients
– 3 large sweet potatoes, peeled and cubed
– 1/2 cup grated piloncillo cones
– 1/4 cup rich unsalted butter
– 1/3 cup warm heavy cream
– 1/2 tsp fragrant ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1/2 tsp flaky sea salt
Instructions
1. Place peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then reduce to a steady simmer.
3. Cook sweet potatoes for 15–18 minutes until fork-tender but not mushy.
4. Drain potatoes thoroughly in a colander and return to the warm pot.
5. Let potatoes steam-dry for 2 minutes to evaporate excess moisture.
6. Add grated piloncillo cones and stir over low heat until completely melted, about 2 minutes.
7. Pour in warm heavy cream and rich unsalted butter, stirring to incorporate.
8. Mash potatoes with a potato masher until smooth but slightly textured.
9. Sprinkle in fragrant ground cinnamon, freshly grated nutmeg, and flaky sea salt.
10. Fold spices gently into the mash until evenly distributed.
11. Taste and adjust seasoning if needed, keeping the piloncillo’s caramel depth balanced.
12. Serve immediately while warm for the creamiest texture.
This mash boasts a velvety texture with subtle graininess from the piloncillo, creating a complex sweetness that’s neither cloying nor one-dimensional. Try it as a base for grilled pork chops or swirl into morning oatmeal for a decadent twist—leftovers reinvent breakfast beautifully.
Piloncillo and Cinnamon Mexican Coffee
Ditch your basic brew—this Mexican coffee transforms your morning ritual into a sweet, spiced celebration. Piloncillo’s caramel depth and warm cinnamon create a cozy hug in a mug. Get ready to level up your caffeine game.
Ingredients
- 4 cups filtered cold water
- ½ cup coarsely ground dark roast coffee beans
- 1 piloncillo cone (about 4 oz), roughly chopped
- 2 whole cinnamon sticks
- ½ cup heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
- Pour 4 cups filtered cold water into a medium saucepan.
- Add 2 whole cinnamon sticks and 1 roughly chopped piloncillo cone to the water.
- Heat the mixture over medium-high heat until it reaches a rolling boil, about 5-7 minutes.
- Reduce heat to low and simmer for 8 minutes, stirring occasionally until the piloncillo fully dissolves.
- Remove the saucepan from heat and let the cinnamon-piloncillo syrup steep for 3 minutes to deepen the spice flavor.
- Add ½ cup coarsely ground dark roast coffee beans directly to the warm syrup.
- Stir gently to ensure all grounds are fully saturated with the liquid.
- Cover the saucepan and let the coffee steep for exactly 5 minutes to extract optimal flavor without bitterness.
- Line a fine-mesh strainer with a coffee filter and place it over a heatproof pitcher.
- Slowly pour the coffee mixture through the strainer to remove all grounds and cinnamon sticks.
- Press gently on the solids with a spoon to extract every drop of flavorful liquid.
- While coffee strains, combine ½ cup heavy whipping cream and 1 tablespoon granulated sugar in a chilled bowl.
- Whisk the cream vigorously for 2-3 minutes until soft peaks form.
- Divide the strained coffee evenly between four warm mugs.
- Top each serving with a generous dollop of the sweetened whipped cream.
Perfectly balanced between earthy coffee and warm spices, this drink boasts a velvety texture that coats your palate. The whipped cream melts into a luxurious foam that mingles with the aromatic brew. Pour it over ice for a refreshing twist or spike it with a splash of Kahlúa for an evening treat.
Caramelized Piloncillo Banana Bread
Kick your banana bread game up a notch with this caramelized piloncillo twist. We’re taking basic bananas to a whole new level with Mexican unrefined sugar that adds deep molasses notes. Get ready for the most aromatic, perfectly spiced loaf you’ve ever pulled from your oven.
Ingredients
– 3 very ripe spotty bananas
– 1 cup firmly packed piloncillo sugar
– ½ cup creamy European-style butter
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp kosher salt
– 1 tsp warm cinnamon
– ½ tsp freshly grated nutmeg
– ½ cup chopped toasted walnuts
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan.
2. Mash 3 very ripe spotty bananas in a large bowl until mostly smooth with some small chunks.
3. Melt ½ cup creamy European-style butter in a saucepan over medium heat.
4. Add 1 cup firmly packed piloncillo sugar to the melted butter and stir constantly for 3-4 minutes until the sugar dissolves completely and forms a caramel syrup.
5. Pour the hot caramel mixture into the mashed bananas and whisk vigorously to combine.
6. Beat in 2 large farm-fresh eggs one at a time until fully incorporated.
7. Stir in 1 tsp pure vanilla extract until the mixture is fragrant.
8. In a separate bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, ½ tsp kosher salt, 1 tsp warm cinnamon, and ½ tsp freshly grated nutmeg.
9. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
10. Gently stir in ½ cup chopped toasted walnuts until evenly distributed throughout the batter.
11. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
12. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs.
13. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
14. Allow the bread to cool completely for at least 1 hour before slicing.
Expect an incredibly moist crumb with deep caramel undertones that perfectly complement the sweet banana flavor. The piloncillo creates a beautiful dark caramel swirl throughout each slice, while the toasted walnuts add satisfying crunch. Enjoy it warm with a pat of butter or transform it into French toast for an indulgent weekend breakfast.
Piloncillo-Coconut Shrimp Tacos
Get ready to level up your taco Tuesday with these sweet-savory bombshells. Golden-crisp shrimp meets caramelized piloncillo magic, all wrapped in warm tortillas with creamy coconut slaw. Your taste buds won’t know what hit them.
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 2 piloncillo cones, finely grated
– 1/2 cup full-fat coconut milk
– 1/4 cup fresh lime juice
– 3 tbsp avocado oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 8 small corn tortillas
– 2 cups shredded purple cabbage
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, thinly sliced
– Flaky sea salt
Instructions
1. Pat 1 lb large wild-caught shrimp completely dry with paper towels.
2. Whisk together 2 finely grated piloncillo cones, 1/2 cup full-fat coconut milk, 1/4 cup fresh lime juice, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a medium bowl.
3. Add shrimp to the marinade, tossing to coat evenly, and refrigerate for exactly 20 minutes.
4. Heat 3 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
5. Remove shrimp from marinade, letting excess drip off, and arrange in a single layer in the hot skillet.
6. Cook shrimp for 2 minutes per side until they curl into a C-shape and develop a deep golden crust.
7. Warm 8 small corn tortillas directly over a gas flame for 15 seconds per side until lightly charred, or heat in a dry skillet.
8. Toss 2 cups shredded purple cabbage with remaining marinade and 1/4 cup chopped fresh cilantro.
9. Build tacos by dividing coconut slaw among warm tortillas, topping with 3-4 shrimp each.
10. Garnish with thinly sliced jalapeño and a pinch of flaky sea salt.
Vibrant textures collide in every bite—crispy shrimp against creamy slaw, all wrapped in charred tortillas. The piloncillo caramelizes into sticky-sweet glory while the coconut keeps everything lush. Serve these immediately with extra lime wedges for squeezing over the top, or pile everything into a massive taco bowl for serious crunch factor.
Roasted Piloncillo-Spiced Pumpkin Soup
Embrace fall with this soul-warming soup that transforms humble pumpkin into pure velvet luxury. Roast it deep with piloncillo’s caramel magic, then blend into silky perfection. Get ready for the coziest bowl of your life.
Ingredients
– 1 medium sugar pumpkin (about 4 pounds), halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup finely grated piloncillo
– 1 teaspoon fragrant ground cinnamon
– 1/2 teaspoon warm ground nutmeg
– 1/4 teaspoon fiery cayenne pepper
– 1 large yellow onion, roughly chopped
– 3 cloves fresh garlic, smashed
– 4 cups rich vegetable broth
– 1 cup creamy coconut milk
– 1 tablespoon fresh lime juice
– Flaky sea salt for finishing
Instructions
1. Preheat your oven to 400°F.
2. Brush the cut sides of pumpkin halves with olive oil using a pastry brush.
3. Combine grated piloncillo, cinnamon, nutmeg, and cayenne in a small bowl.
4. Sprinkle the spice mixture evenly over the oiled pumpkin flesh.
5. Place pumpkin halves cut-side down on a parchment-lined baking sheet.
6. Roast for 45-50 minutes until pumpkin flesh is completely tender when pierced with a fork.
7. Let pumpkin cool until comfortable to handle, about 15 minutes.
8. Scoop the soft pumpkin flesh away from the skin into a large pot.
9. Add chopped onion and smashed garlic to the pot with pumpkin.
10. Pour in vegetable broth and bring to a boil over medium-high heat.
11. Reduce heat to low and simmer for 20 minutes until onions are translucent.
12. Carefully transfer the hot mixture to a blender in batches.
13. Blend on high speed for 60 seconds until completely smooth and velvety.
14. Return the blended soup to the pot over low heat.
15. Stir in coconut milk until fully incorporated.
16. Add lime juice and heat through for 5 minutes without boiling.
17. Ladle into bowls and finish with a sprinkle of flaky sea salt.
Silky texture meets complex sweetness in every spoonful. The piloncillo creates caramel depth while coconut milk adds luxurious creaminess. Serve with crusty bread for dipping or top with toasted pepitas for crunch.
Piloncillo-Crusted Salmon
Crack the code to restaurant-worthy salmon without the fuss. This piloncillo-crusted beauty delivers sweet, smoky, and savory in every bite—ready in under 30 minutes. Your weeknight dinner game just leveled up.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 1/2 cup finely grated piloncillo
– 2 tablespoons smoked paprika
– 1 teaspoon coarse sea salt
– 1/2 teaspoon finely ground black pepper
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon freshly squeezed lime juice
– 2 cloves freshly minced garlic
– 1/4 cup roughly chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure maximum crispiness.
3. In a small bowl, combine the finely grated piloncillo, smoked paprika, coarse sea salt, and finely ground black pepper.
4. Rub the salmon fillets evenly with the rich extra virgin olive oil on all sides.
5. Press the piloncillo spice mixture firmly onto the top surface of each salmon fillet, creating an even crust.
6. Place the crusted salmon skin-side down on the prepared baking sheet.
7. Bake for 12-15 minutes until the crust is caramelized and the salmon flakes easily with a fork.
8. While baking, whisk together the freshly squeezed lime juice, freshly minced garlic, and roughly chopped fresh cilantro in a small bowl.
9. Remove the salmon from the oven and immediately drizzle with the lime-cilantro mixture.
10. Let the salmon rest for 3 minutes before serving to allow the flavors to meld.
Effortlessly elegant, the crackly piloncillo crust gives way to perfectly flaky salmon beneath. Serve it over cilantro-lime rice to catch every drop of the zesty glaze, or slice it cold over a vibrant grain bowl the next day. That caramelized crunch against the tender fish will have you making this on repeat.
Piloncillo-Pineapple Upside-Down Cake
Hack your dessert game with this tropical twist on a classic. We’re swapping white sugar for earthy piloncillo and caramelizing juicy pineapple rings into a sticky-sweet crown. This beauty bakes into a golden-brown showstopper that flips tradition upside down.
Ingredients
– 1 cup crumbled piloncillo (unrefined cane sugar with deep molasses notes)
– ½ cup unsalted butter, softened to room temperature
– 6 fresh pineapple rings (½-inch thick with vibrant golden color)
– 2 large farm-fresh eggs at room temperature
– 1½ cups all-purpose flour (softly spooned and leveled)
– 1 cup whole milk, gently warmed
– 2 tsp pure vanilla extract with aromatic warmth
– 1½ tsp baking powder for reliable lift
– ½ tsp fine sea salt for balanced flavor
Instructions
1. Preheat your oven to 350°F and position the rack in the center.
2. Melt ¼ cup butter in a 10-inch cast-iron skillet over medium heat.
3. Sprinkle crumbled piloncillo evenly across the melted butter.
4. Arrange pineapple rings in a single layer over the sugar-butter mixture.
5. Cook for 4-5 minutes until the piloncillo dissolves into a fragrant syrup and pineapple edges glisten.
6. Remove the skillet from heat and let the caramel base cool completely. Tip: A cooled base prevents cake batter from cooking prematurely.
7. Whisk remaining ¼ cup softened butter with eggs and vanilla in a large bowl until pale and creamy.
8. Sift together flour, baking powder, and salt in a separate bowl.
9. Alternate adding dry ingredients and warm milk to the butter mixture, beginning and ending with flour.
10. Pour batter evenly over the cooled pineapple arrangement in the skillet.
11. Smooth the top with a spatula and tap the skillet firmly on the counter to release air bubbles.
12. Bake for 35-40 minutes until the center springs back when lightly pressed and edges pull away from the skillet. Tip: Use a toothpick test—it should come out with moist crumbs, not wet batter.
13. Cool the cake in the skillet for exactly 15 minutes on a wire rack.
14. Run a thin knife around the edges to loosen any stuck caramel.
15. Place a serving plate upside down over the skillet and flip the entire assembly in one confident motion. Tip: Wear oven mitts—the skillet handle stays hot!
16. Lift the skillet slowly to reveal the glazed pineapple pattern.
Zesty pineapple and deep caramel notes create a moist, tender crumb that shatters expectations. Serve warm with vanilla bean ice cream melting into the piloncillo grooves, or slice it cold for breakfast with strong coffee—this cake transcends dessert categories.
Chili-Infused Piloncillo Margaritas
Viral-worthy and dangerously delicious, these Chili-Infused Piloncillo Margaritas bring the heat and sweet. Get ready to shake up your cocktail game with this smoky-spicy twist on a classic that’ll have everyone begging for the recipe.
Ingredients
– 1 cup of rich, amber-colored piloncillo syrup
– 2 cups of premium silver tequila
– 1 cup of freshly squeezed lime juice
– 1/2 cup of vibrant orange liqueur
– 2 whole dried arbol chiles
– Coarse sea salt for rimming
– Fresh lime wedges for garnish
– Ice cubes
Instructions
1. Combine 1 cup of rich, amber-colored piloncillo syrup and 2 whole dried arbol chiles in a small saucepan.
2. Heat the mixture over medium heat until it reaches a gentle simmer, about 3-4 minutes.
3. Remove the saucepan from heat and let the chiles steep for exactly 15 minutes to infuse the syrup.
4. Strain the chili-infused syrup through a fine-mesh sieve into a clean container, discarding the chiles.
5. Run a fresh lime wedge around the rim of your cocktail glasses.
6. Dip the moistened rims into a plate of coarse sea salt to create a perfect crust.
7. Fill a cocktail shaker halfway with fresh ice cubes.
8. Pour 2 cups of premium silver tequila into the shaker.
9. Add 1 cup of freshly squeezed lime juice to the tequila.
10. Measure in 1/2 cup of vibrant orange liqueur.
11. Pour 3/4 cup of the chili-infused piloncillo syrup into the shaker.
12. Secure the shaker lid tightly and shake vigorously for 20 seconds until frost forms on the outside.
13. Fill your prepared glasses with fresh ice cubes.
14. Strain the shaken cocktail mixture into the salt-rimmed glasses.
15. Garnish each drink with a fresh lime wedge perched on the rim.
Lusciously smooth with a fiery kick that builds slowly, this margarita delivers complex layers of smoky sweetness and bright citrus. Serve it alongside spicy tacos for the ultimate flavor pairing, or enjoy it as a standalone showstopper that transforms any gathering into an instant fiesta.
Piloncillo Raisin Pecan Bread
Falling for cozy baking? This piloncillo raisin pecan bread delivers warm spice notes and chewy texture in every slice. Forget complicated recipes—this one-bowl wonder comes together fast with pantry staples.
Ingredients
– 1 cup dark piloncillo sugar, packed and crumbled
– ½ cup warm water at 110°F
– 2 ¼ teaspoons active dry yeast with visible bubbles
– 3 ½ cups all-purpose flour, spooned and leveled
– 1 teaspoon fine sea salt
– 1 teaspoon ground cinnamon with warm aroma
– ½ cup whole milk, gently warmed to 105°F
– ¼ cup unsalted butter, melted and slightly cooled
– 1 large egg at room temperature
– 1 cup plump raisins, soaked in hot water for 10 minutes
– ½ cup toasted pecans, roughly chopped
Instructions
1. Dissolve crumbled piloncillo sugar in warm water in a large bowl until no granules remain.
2. Sprinkle active dry yeast over sugar water and let stand for 5 minutes until foamy.
3. Whisk in all-purpose flour, fine sea salt, and ground cinnamon until just combined.
4. Pour in whole milk, melted butter, and egg, then mix with a wooden spoon for 2 minutes until sticky dough forms.
5. Knead dough on floured surface for 8 minutes until smooth and elastic. Tip: Dough should spring back when poked.
6. Drain plump raisins and pat dry with paper towels to prevent sinking.
7. Gently fold raisins and toasted pecans into dough until evenly distributed.
8. Place dough in oiled bowl, cover with damp cloth, and rise in warm spot for 1 hour until doubled.
9. Punch down dough and shape into 9×5-inch loaf pan. Tip: Tuck edges under for domed top.
10. Cover loaf and proof for 45 minutes until dough rises 1 inch above pan rim.
11. Preheat oven to 350°F and bake bread for 35 minutes until golden brown and internal temperature reaches 190°F.
12. Cool in pan for 10 minutes, then transfer to wire rack. Tip: Wait 2 hours before slicing for clean cuts.
When you slice this bread, expect a tender crumb studded with juicy raisins and crunchy pecans. The piloncillo caramelizes into deep molasses notes that pair perfectly with cinnamon’s warmth. Serve thick slices toasted with salted butter or use for next-level French toast on lazy weekends.
Smoky Piloncillo BBQ Sauce
Unlock next-level barbecue with this smoky-sweet piloncillo sauce that transforms ordinary grilled meats into extraordinary flavor bombs. Forget basic BBQ—this Mexican-inspired glaze caramelizes beautifully while delivering complex molasses notes with just the right kick of heat. Your grill game will never be the same.
Ingredients
– 1 cup finely grated piloncillo sugar
– 1/2 cup rich ketchup
– 1/4 cup tangy apple cider vinegar
– 2 tbsp robust Worcestershire sauce
– 1 tbsp smoky chipotle powder
– 2 tsp fragrant garlic powder
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup cold water
Instructions
1. Combine 1 cup finely grated piloncillo sugar, 1/2 cup rich ketchup, and 1/4 cup tangy apple cider vinegar in a medium saucepan.
2. Whisk in 2 tbsp robust Worcestershire sauce until fully incorporated.
3. Add 1 tbsp smoky chipotle powder, 2 tsp fragrant garlic powder, 1 tsp coarse kosher salt, and 1/2 tsp freshly cracked black pepper.
4. Pour in 1/4 cup cold water and whisk until all ingredients are completely blended.
5. Place saucepan over medium heat and bring mixture to a gentle simmer.
6. Reduce heat to low and cook for 15 minutes, stirring frequently with a wooden spoon to prevent scorching.
7. Check consistency after 15 minutes—sauce should coat the back of a spoon without dripping immediately.
8. Remove from heat and let cool completely before using, allowing flavors to meld together.
9. Transfer cooled sauce to an airtight container for storage.
Just try this sauce once and you’ll understand why it beats store-bought versions every time. The texture glides on smoothly while delivering that perfect sticky-sweet caramelization on grilled chicken or ribs. For an unexpected twist, brush it on grilled pineapple or use as a dipping sauce for sweet potato fries—the complex smoky-sweet balance works magic on everything it touches.
Piloncillo and Orange Candied Pecans
Just when you thought pecans couldn’t get better—these sweet-spicy candied gems will change your snack game forever. Jolt your taste buds with warm piloncillo and bright orange zest in every crunchy bite.
Ingredients
– 2 cups raw pecan halves
– 1 cup finely grated piloncillo (Mexican unrefined cane sugar)
– ½ cup freshly squeezed orange juice
– 2 tablespoons unsalted butter
– 1 teaspoon ground cinnamon
– ½ teaspoon flaky sea salt
– ¼ teaspoon cayenne pepper
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Toast the raw pecan halves on the baking sheet for 8 minutes until fragrant and lightly golden.
3. Combine the finely grated piloncillo, freshly squeezed orange juice, and unsalted butter in a medium saucepan over medium heat.
4. Stir constantly with a wooden spoon until the piloncillo completely dissolves and the mixture bubbles vigorously, about 4-5 minutes.
5. Remove the saucepan from heat and immediately stir in the ground cinnamon, flaky sea salt, and cayenne pepper.
6. Tip: Work quickly here—the sugar syrup will thicken as it cools.
7. Add the toasted pecans to the saucepan and stir vigorously until every pecan is evenly coated in the glossy syrup.
8. Spread the coated pecans in a single layer on the prepared baking sheet, separating any clusters with your spoon.
9. Tip: Don’t overcrowd the pan—this ensures each pecan gets perfectly crisp.
10. Bake at 350°F for 12-14 minutes until the coating appears dry and crackled.
11. Tip: Let pecans cool completely on the baking sheet—they’ll crisp up as they cool.
12. Break apart any stuck-together pecans once fully cooled.
Glossy, crackly shells give way to buttery pecans with deep caramel warmth from the piloncillo. That hint of orange zest and cayenne kick makes these dangerously addictive—toss them over salads, crush them onto ice cream, or just eat them straight from the jar.
Conclusion
Here’s a delicious collection that showcases piloncillo’s incredible versatility! From sweet treats to savory dishes, these 30 recipes prove this unrefined sugar can transform any meal. We’d love to hear which recipes become your favorites—drop us a comment below and share your kitchen adventures by pinning this article on Pinterest. Happy cooking!
