Toasted Pecan Divinity

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.

Yield: 4 dozen (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 24%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.4g
  • Carbohydrate: 13.5g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 20mg
  • Calcium: 2mg

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

Preparation

  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.
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