DIVINITY CANDY RECIPE - COOKING WITH PAULA DEEN MAGAZINE

Divinity Candy Recipe - Cooking with Paula Deen Magazine image

Provided by @MakeItYours

Number Of Ingredients 8

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2½ cups granulated sugar
½ cup water
½ cup light corn syrup
¼ teaspoon salt
2 egg whites, room temperature
1½ cups chopped pecans or walnuts
¾ teaspoon vanilla extract
Garnish: instant espresso powder or cocoa powder

Steps:

Line rimmed baking sheets with wax paper, and spray with nonstick cooking spray. In a large heavy-bottomed saucepan, bring sugar and next 3 ingredients to a boil over medium heat, stirring just until sugar dissolves. Cook, stirring occasionally, until mixture reaches 248° on a candy thermometer. Meanwhile, in a medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed for 5 to 7 minutes or until mixture holds its shape. Stir in chopped pecans and vanilla. Working quickly, drop mixture by rounded tablespoonfuls onto prepared pan. Let cool completely. Garnish with espresso powder or cocoa powder, if desired. Store in airtight containers for up to 3 days.