Ingredients
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup water
- 1 teaspoon vinegar
- 1 egg white at room temperature
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Preparation
Step 1
1. Combine the sugar, ½ cup water and the vinegar in a 3-quart heavy pan, stirring to mix well. Bring to a boil over medium heat, stirring until the sugar is dissolved. Cover and boil 2 to 3 minutes, then uncover and wash down the sides of the pan with a pastry brush dipped in cold water. Continue to boil without stirring until syrup reaches the firm-ball stage (244 degrees on a candy thermometer).
2. While the sugar mixture is cooking, beat the egg white and salt in a large bowl with an electric mixer until stiff but not dry. As soon as the syrup is ready, remove it from the heat. With the mixer running, slowly pour the syrup into the beaten egg white, beating until creamy. Stir in the vanilla and nuts and drop by teaspoonfuls onto a sheet of wax paper. Store in an airtight container.