Yield
30 candies (serving size: 1 piece)

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.

How to Make It

Step 1

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°.

Step 2

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.

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