Pecan Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup chopped pecans
Cook the sugar, corn syrup, and water in a 2 quart saucepan over low heat, stirring constantly, until the mixture comes to a full boil and the sugar is dissolved. Once it comes to a boil, continue cooking without stirring to 260° on a candy thermometer.
When the sugar mixture is almost at  260°, beat the egg whites with an electric mixer on high speed until stiff peaks form.
Continue beating the egg whites while pouring the hot syrup in a very thin stream into the egg whites, beating constantly on medium speed. It will take a few minutes for the mixture to thicken and hold it’s shape as you continue to beat it. As soon as the mixture holds it’s shape when the beater is lifted, add in the vanilla and the nuts.
Working quickly, drop the mixture from spoons onto wax paper or parchment paper. Let stand at room temperature to completely cool.  After a few hours, flip the candies over so that they will dry and become firm on both sides. 
Store in an airtight container.
Will yield approximately 20 candies.
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P.O. Box 1041
Mt. Sterling, KY 40353
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5 окт 2024
