By Paula DeenJUMP TO RECIPE
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 3 egg whites
- 3/4 cup cold water
- 1 cup white corn syrup
- 4 cups sugar
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255 °F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 255 °F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.
Let sit for 30 minutes and serve.