Ingredients:
- 2 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/8 tsp. salt
- 2 egg whites room temperature
- 1 cup chopped pecans
- 1 tsp. vanilla extract
Directions:
- Line a cookie sheet with parchment paper or a silicone mat and set aside.
- In a large saucepan over medium heat, combine sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Clip a candy thermometer to the side of the pan and cook until the temperature reaches 260 F, about 8 to 10 minutes.
- While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a whisk attachment until stiff peaks form. Then switch to the paddle attachment.
- Once the sugar mixture reaches 260 F, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step. Continue to beat on high speed for another 5 to 8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound. Continue to beat 1 to 2 minutes longer if the divinity doesn’t hold its shape yet, and test again. Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
- Using two spoons sprayed lightly with cooking spray, drop tablespoon-size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
- Let the candy set and then store for up to five days in an airtight container.
