A friend of mine asked if I knew anyone that still made divinity. I was like, well I guess I do. I mean, the moment I heard the word, I knew I had to pull out my recipe and get busy! It’s something we used to make every year at Christmas when I was a kid & I’ve always secretly loved it. It’s quite sweet, but a hefty helping of pecans kind of tempers that. This candy just screams Christmas! And, you’ll be so proud of yourself when you spoon those puffy little clouds of sugary goodness onto your serving plate.
Notes
This recipe has been adapted from the Pillsbury Kitchen Family Cookbook (1979).
Ingredients
- 2 cups sugar
- 1/4 tsp salt
- 1/2 cup hot water
- 1/3 cup light corn syrup
- 2 egg whites
- 1 tsp vanilla
- 1 cup chopped pecans
Instructions
- In a medium saucepan, combine first 4 ingredients. Cook until mixture boils, stirring constantly.
- Put a candy thermometer in the mixture, and continue boiling uncovered, without stirring to hardball stage (255 degrees).
- In a large bowl, beat egg whites until stiff peaks form. Pour prepared sugar mixture over egg whites in a steady stream & continue beating until mixture holds its shape loses gloss. This could take up to 5 minutes.
- On low, beat in vanilla and nuts.
- Drop by tablespoons onto waxed paper. Let cool.
- Store in a sealed container.
