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.

Recipe by Cooking Light December 2004

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Recipe Summary

Yield:
4 dozen (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

70 calories; calories from fat 24%; fat 1.9g; saturated fat 0.3g; mono fat 1g; poly fat 0.5g; protein 0.4g; carbohydrates 13.5g; fiber 0.2g; cholesterol 1mg; iron 0.1mg; sodium 20mg; calcium 2mg.
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