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Toasted Pecan Divinity

Yield 4 dozen (serving size: 1 piece)
Here's a traditional holiday candy that contrasts the sweetness of a confection with the flavor of buttery toasted pecans. Use a candy thermometer to ensure you get perfect results.

Ingredients

  • 4 dozen pecan halves (about 4 ounces)
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt
  • 2 1/2 cups sugar
  • 2/3 cup water
  • 1/2 cup light-colored corn syrup
  • 2 large egg whites
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 70
  • caloriesfromfat 24 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 0.4 g
  • carbohydrate 13.5 g
  • fiber 0.2 g
  • cholesterol 1 mg
  • iron 0.1 mg
  • sodium 20 mg
  • calcium 2 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine pecans and butter, and toss well. Spread mixture evenly onto a jelly-roll pan. Bake at 350° for 12 minutes, stirring once. Remove from oven; sprinkle with salt.

  3. Combine the sugar, water, and corn syrup in a medium saucepan; bring to a boil over medium heat. Cover and cook 3 minutes. Uncover and continue cooking, without stirring, until a candy thermometer registers 250° (about 8 minutes). Remove from heat.

  4. Beat egg whites in a large mixing bowl with a heavy-duty stand mixer at high speed until stiff peaks form; beat in vanilla. Pour hot syrup in a thin stream over beaten egg whites while continuing to beat at high speed. Continue beating until mixture becomes stiff (about 3 minutes). Working quickly, drop by rounded teaspoonfuls onto wax paper. Gently press a pecan half on top of each piece of candy. Store divinity in an airtight container.