Panocha Recipe

Panocha Recipe

Panocha is a traditional New Mexican dessert with a rich history. It's a delectable fudge-like candy made with brown sugar, flour, and often includes chopped nuts for an extra textural crunch. There are two main variations of Panocha: a quick and easy stovetop version made with brown sugar, milk, and nuts, and a New Mexican version that uses panocha flour, a specially sprouted wheat flour. This recipe explores the New Mexican Panocha, perfect for those seeking a more unique and flavorful experience.

Ingredients

• 2 cups panocha flour
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 5 cups boiling water, divided
• ½ cup butter
• 2 cups sugar

Directions

1. Prepare the Dough: In a large mixing bowl, combine the panocha flour, all-purpose flour, and salt. Gradually stir in 2 cups of boiling water until a smooth, thick dough forms.
2. Caramelize the Sugar: In a Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Add the sugar and reduce heat to low. Allow the sugar to caramelize slowly, stirring frequently to prevent burning. Once the sugar has melted to a deep golden brown, carefully add the remaining 3 cups of boiling water. (Caution: Hot sugar can cause burns, so be careful when adding the water.)
3. Cook and Set: Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring constantly. Gradually whisk in the panocha dough until fully incorporated. Pour the mixture into a greased 9x13 inch baking dish. Cover the dish tightly with foil and bake at 200°F (93°C) for 2-3 hours, or until a firm crust forms on top.
4. Cool and Serve: Remove the panocha from the oven and let it cool completely at room temperature, for at least 4 hours or overnight. Once cool, cut the panocha into squares and serve.
5. Tips:
6. For a richer flavor, substitute dark brown sugar for the granulated sugar.
7. Add chopped nuts, such as pecans or walnuts, to the mixture before pouring it into the baking dish.
8. You can also add a teaspoon of ground cinnamon or vanilla extract for a touch of spice or sweetness.
9. Leftover panocha can be stored in an airtight container at room temperature for up to a week.