Ingredients
The following ingredients have 4 Servings
- 42 pecan halves (toasted)
- 1 cup chopped pecans (toasted)
- 2 3/4 cups granulated sugar
- 3/4 cup light corn syrup
- 1/2 cup water
- 2 large egg whites (room temperature)
- 2 tsp clear vanilla extract
Instruction
- Preheat oven to 350°F. Spread pecan halves and chopped pecans on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside.
- On the stovetop on low heat, cook sugar, corn syrup and water together in a heavy bottomed saucepan fitted with a candy thermometer. Stir constantly, just until sugar is dissolved. (If you continue to stir, the sugar may caramelize.)
- Continue cooking, without stirring to 260°F on a candy thermometer, or hard ball stage. (Alternately, until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but, is still pliable.)
- Meanwhile, beat egg whites in a medium-size mixing bowl using an electric mixer on high speed until stiff peaks form. (A stand mixer works best)
- Lower speed to medium, Continue beating constantly while pouring hot syrup in a thin stream into egg whites. Add vanilla. Continue to beat on medium speed until mixture holds its shape, about 8-10 minutes. Gently stir in chopped nuts until evenly distributed.
- Have nearby 3 large sheet pans lined with wax paper. Working quickly using a 1 Tbsp cookie scoop or Tbsp, Drop into even rounds on wax paper. Press one pecan half onto each. (Have a bowl of hot water nearby to dip scoop, if needed, then dry before continuing to form divinity)
- Let dry completely at room temperature for 8-12 hours.
- Store in an airtight container at room temperature, separate layers by wax paper for up to 2 weeks. Freeze in an airtight container for up to 2 months.