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.

Chuck Williams
Recipe by Cooking Light May 2005

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Recipe Summary

Yield:
30 candies (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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.

Nutrition Facts

55 calories; calories from fat 21%; fat 1.3g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.9g; protein 0.4g; carbohydrates 11g; fiber 0.1g; cholesterol 0mg; iron 0.3mg; sodium 16mg; calcium 11mg.
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