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READY IN:
30mins
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter an 8-inch square glass-baking dish.
  2. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
  3. Increase heat to high and bring to a boil.
  4. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
  5. Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
  6. In a very slow steady stream, beat syrup into whites.
  7. Beat in vanilla.
  8. Continue beating about 6 minutes, or until mixture loses it's gloss.
  9. Fold in nuts with a rubber spatula.
  10. Pour candy into baking dish and spread evenly with a rubber spatula.
  11. Let cool to room temperature.
  12. Cut candy into 1-inch squares.
  13. (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).

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