Chuck Williams recalls making this sweet treat with his grandmother. He had to whip the egg white by hand with a fork, and his grandmother made him perform this job on the outside step to avoid making a mess indoors. Brown sugar gives these candies a rich, caramel-like flavor. It's moister than granulated sugar, so the candies have a fluffy, creamy, melt-in-your-mouth texture.
1 1/2 cups packed brown sugar
1/2 cup water
1 teaspoon cider vinegar
1/8 teaspoon salt
1 large egg white
3/4 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts, toasted
How to Make It
Combine the first 3 ingredients in a heavy saucepan over medium heat; bring to a boil, stirring just until sugar dissolves. Cover, reduce heat, and cook 3 minutes. Uncover; cook, without stirring, 10 minutes or until a candy thermometer registers 244°.
Place salt and egg white in a large bowl; beat with a mixer at high speed until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Beat in vanilla; stir in nuts. Working quickly, drop mixture by teaspoonfuls on wax paper. Cool completely. Store in an airtight container.