Brown Sugar-Walnut Divinity

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.


30 candies (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 21 %
Fat 1.3 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.9 g
Protein 0.4 g
Carbohydrate 11 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 16 mg
Calcium 11 mg


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


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.

Chuck Williams,

Cooking Light

May 2005
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