| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | about 24 pieces |
Ingredients
- 2 large egg whites
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans
Instructions
- Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 302 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 1 g |
| Sugar | 67 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 28 mg |
Reviews
This was absolutely DIVINE! A new Christmas Staple!!