Ingredients
- 2 1/2 c sugar
- 1/2 c light corn syrup
- 1/4 tsp salt
- 2 egg whites, room temp.
- 1 tsp vanilla
- 1/2 c chopped walnuts
- whole pecan halves
Preparation
Step 1
In a medium saucepan mix sugar, corn syrup, water and salt. Stir over medium heat until sugar is dissolved. Set candy thermometer in pan and cook syrup over low heat without stirring to 250°.
Meanwhile, in large mixing bowl, beat egg whites until stiff, but not dry, peaks form. Slowly pour in hot syrup, beating at high speed until mixture begins to lose its gloss and holds its shape when beaters are raised. Scrape bowl often.
Quickly stir in nuts and vanilla. Drop by heaping teaspoonfuls onto cookie sheets covered with waxed paper. Top each piece of candy with a pecan half. Store in an airtight container in a cool dry place.
Note: if mixture becomes too firm before all candy is shaped, stir in 2 drops of hot water. Use a heavy duty mixer.