from the kitchen of Sharmagne Leland-St.John

2 egg whites (at room temperature)
2¼ cups granulated sugar
½ cup water
½ cup light corn syrup
⅛ teaspoon salt
½ cup chopped pecans
1 teaspoon vanilla extract

Line a large cookie sheet with parchment paper.

Heat together, in a large saucepan over medium
heat, the sugar, water, corn syrup and salt.

Stirring occasionally, cook for approximately
7-10 minutes or until the temperature reaches
260° F on a candy thermometer. Just before
the candy reaches the temperature, using an
electric mixer, beat the egg whites on high
speed until stiff peaks form.

Remove the boiling mixture from the heat and with
the mixer on high speed, very slowly, stream the
hot candy mixture into the stiff egg whites. Take
at least 2 minutes for this process.

Continue beating the candy until it is no longer
glossy and it holds its shape. (approximately 7-10
minutes depending on your mixer).   Stir in the
chopped pecans and the vanilla extract until

Using a buttered tablespoon, work quickly to drop
rounded spoonsful of the divinity mixture onto the
baking sheets. Use a second buttered spoon if necessary
to release the candy from the tablespoon.

The divinity is ready when it holds its shape in a mound
on the parchment paper. If it turns into a puddle, continue
beating the mixture.

If desired place a whole pecan atop each candy.

Allow the candy to set at room temperature until dry to
the touch and no longer sticky.  Place each candy in a
decorative cup or cupcake liner and set out on a festive

The divinity will keep at room temperature for up to 5
days in an airtight container.


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