Combine sugar and water in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches firm ball stage (242°). Remove from heat, and stir in vanilla.
Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form; add hot syrup in a thin, steady stream, beating constantly at high speed of an electric mixer until mixture thickens and cools. Quickly fold in chopped pecans, and drop mixture by tablespoonfuls onto buttered waxed paper. Cool at least 1 hour. Store in airtight containers in a cool place. Do not freeze.
Oxmoor House Homestyle Recipes
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