DessertsMediumFree

Burnt Milk Sweets with Pecans

Name: Burnt Milk Sweets with Pecans
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 1000 ml Whole milk; 400 g Sugar; 150 g Chopped pecans; 3 g Bicarbonate of soda

65 min (5 prep + 60 cook) Medium 16 servings Nuevo León

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

Northern Mexican sweet of caramelised milk with pecans, in crunchy tablets.

About this recipe

Leche quemada is a traditional sweet from northern Mexico, made by cooking milk with sugar and pecans until caramelised.

History & Origin

Leche quemada is one of the most emblematic sweets of northeastern Mexico, particularly Nuevo Leon. Its origins are linked to the dairy tradition of northern Mexico. It is taken to the point of crystallisation. The pecan is its inseparable complement. In Monterrey, leche quemada is sold wrapped in waxed paper. The process requires patience: the milk must be stirred for nearly an hour.

Estimated cost

£4.60

Total cost

£0.29

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

26g

Carbohydrates

Fat

0.5g

Fibre

50mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a heavy pot, pour 1 litre whole milk and 400 g sugar. Add half teaspoon bicarb. Mix well.
2
Heat over medium-high, stirring constantly. When boiling, reduce to medium and keep stirring.
💡 Never stop stirring or it will stick.
3
Cook stirring for 45-50 minutes. The milk will change colour to dark caramel brown.
4
When very thick and pulling from the sides, add 150 g chopped pecans. Stir 2 more minutes.
💡 Drop a blob on a cold plate; if it sets, it is ready.
5
Quickly pour onto a greased tray. Spread to 1 cm thick.
6
Cool completely and cut into squares. Wrap in waxed paper.