Toast peeled pili until
light brown. Grind. Put sugar and water in a
saucepan or copper vat and cook into a thick
syrup. Add the ground pili nuts, vanilla and
salt and continue cooking until a little amount
hardens when dropped in a saucer of water.
Remove from fire and using a rolling pin flatten
thin on a slightly greased cookie pan. Cut while
still warm into desired shapes. Wrap in wax
paper.
