Makes about 3 dozen pieces
2 1/2 cups Domino Granulated Sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites, room temperature
1 1/2 cups chopped pecans or walnuts
3/4 tablespoon vanilla extract
Instant espresso powder (optional)
1. Line rimmed baking sheets with wax paper, and coat with nonstick cooking spray. Set aside.
2. In a 2-quart, heavy stainless-steel saucepan, combine sugar, corn syrup, 1/2 cup water, and salt over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until mixture reaches 248 degrees on a candy thermometer (about 15 minutes).
3. While syrup cooks, in a small bowl, beat egg whites at high speed with a mixer until stiff peaks form.
4. Pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed 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 baking sheets. Let stand to cool completely. Lightly sprinkle with espresso powder, if desired.
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