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Ingredients
- 2 ½ C. sugar
- ½ C. water
- ½ C. light corn syrup
- 1/4 tea. salt
- 2 egg whites
- 1 tea. Vanilla extract
- 1 C. chopped pecans, toasted
- Garnish: toasted pecan halves
- ●Cook first 3 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes).
- ●Remove syrup mixture from heat.
- ●Beat egg whites at high speed with an electric mixer until stiff peaks form.
- ●Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
- ●Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272 degrees (about 4 to 5 minutes.
- ●Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes).
- ●Stir in 1 cup chopped pecans.
- ●Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper.
- ●Garnish, if desired.
- ●Cool
Preparation
Step 1
●Prep: 30 min., Cook: 20 min.