Hardened Corn and Piloncillo Candy

Roast the maíz cacahuazintle in a dry comal or heavy skillet over medium heat until golden brown and fragrant, about 15-20 minutes, stirring frequently to prevent burning. Let the roasted maíz cacahuazintle cool completely.

Once cooled, grind the roasted maíz cacahuazintle in a molino or a food processor until it forms a coarse meal, similar to polenta. Do not grind it into a fine flour.

In a heavy-bottomed pot, combine the piloncillo, water, and canela en rama. Heat over medium heat, stirring occasionally, until the piloncillo has completely dissolved and the mixture comes to a boil.