2 1/2 cups granulated sugar 1/2 cup water 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites 1 teaspoon vanilla extract 1 cup chopped pecans, toasted Garnish: toasted pecan halves
Cook first 4 ingredients in a heavy 2-quartsaucepan over low heat until sugar dissolves and a candy thermometerregisters 248°F (120°C), about 15 minutes. Remove syrupmixture from heat.
Beat egg whites at high speed with anelectric mixer until stiff peaks form. Pour half of hot syrupin a thin stream over egg whites, beating constantly at highspeed, about 5 minutes.
Cook remaining half of syrup over mediumheat, stirring occasionally, until a candy thermometer registers272°F (130°C), about 4 to 5 minutes. Slowly pour hotsyrup and vanilla extract over egg white mixture, beating constantlyat high speed until mixture holds its shape (about 6 to 8 minutes).Stir in 1 cup chopped pecans.
Drop mixture quickly by rounded teaspoonfulsonto lightly greased wax paper. Garnish, if desired. Cool.
Makes 4 dozen (1 3/4 pounds).
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