2 ½ Cups of Granulated Sugar
½ Cup of Light Corn Syrup
½ Cup of Water
Pinch of Salt
2 Egg Whites (Room Temperature)
1/8 Tsp. of Powdered Egg Whites (this is optional)
1 Tsp of Vanilla
1 Cup of Toasted Pecans (chopped)

Step 1 – In a heavy saucepan over medium heat, stir together the sugar, corn syrup, water and salt. Stir until sugar has dissolved. Do not stir again after this point. Bring to a boil. Cook the syrup mixture until candy thermometer reaches 260 degrees F, bringing it to the hard ball stage.

Step 2 – While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 260 F, remove thermometer and carefully pour the syrup into the egg whites in a slow steady stream, beating constantly at high speed. After two to three minutes of mixing, add vanilla. Continue to mix at high speed until candy holds its shape. This process can take anywhere from 5 to 8 minutes. Add pecans. If the candy becomes too stiff, just add a few drops of hot water.

Step 3 – Using two spoons, drop the divinity onto parchment paper, using one spoon to push the candy off the other. Try to twirl the pushing spoon to make the candy look like the top of soft serve ice cream. Dip your spoons into hot water from time to time to help the candy slide off the spoon and stay soft.

Allow candy to cool for at least two hours. Store in an airtight container

Kathy’s Southern Kitchen