Ingredients
2 cup sugar
1/2 cup white corn syrup
1/2 cup cold water
2 egg whites (room temperature)
pinch kosher salt
1 tsp. vanilla extract
1 cup chopped pecans
Directions
- 1
Lay sheets of waxed paper onto two cooling racks and set aside.
- 2
Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan.
- 3
Whip egg whites, along with a pinch of salt, until stiff peaks have formed.
- 4
When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed.
- 5
Add the vanilla and continue whipping the mixture on high until it holds its shape and does not fall back onto itself, about 5-6 minutes.
- 6
Stir in chopped pecans, if using.
- 7
Using two teaspoons and working quickly, drop scoops of divinity onto sheets of waxed paper that has been placed on top of cooling racks.
- 8
Allow the divinity to dry and harden.
- 9
Store in an airtight container for up to two weeks.