Southern Pecan Divinity Candy

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 2 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cup Pecans

• Liquids

  • 1/2 cup Water

Found on syrupandbiscuits.com

Description

Directions

• Combine sugar, corn syrup, salt and water in a 2 quart saucepan. Stir only until the sugar dissolves. Cook to 260 degrees (hard ball stage). I highly recommend using a food thermometer to make sure you get the syrup to the right temperature.
• With an electric mixer, beat egg whites until stiff peaks form. When the syrup is ready, slowly pour it over the egg whites while beating on high-speed. BE CAREFUL! The syrup is hot and it will burn the fool out of you if it splatters.
• Add vanilla and continue beating until the candy holds is shape.
• Add pecans, mix well.
• Drop by teaspoons onto waxed or parchment paper.
• Let the candy dry on the paper before attempting to stack it in a candy dish or storage container.