Mazapanes

Finely chop or grate the Piloncillo to help it dissolve more easily.

In a small saucepan, combine the chopped Piloncillo and Water. Heat over medium-low heat, stirring occasionally, until the Piloncillo is completely dissolved and forms a thick, syrupy consistency. Remove from heat and let the Piloncillo syrup cool slightly.

In a food processor, combine the Peanuts, roasted, unsalted, skinless, ground Mexican cinnamon, and Salt. Process until the Peanuts are very finely ground, resembling a coarse flour or fine meal. Be careful not to over-process into peanut butter.