2 cups sugar
2 egg whites
½ cup water
½ cup corn syrup
1 tsp. vanilla
½ cup chopped pecans
Mix sugar, water and corn syrup in heavy pan. Bring to a boil; stir until sugar dissolves. Cook to 245° on your candy thermometer.
Beat egg whites until foamy – add syrup mixture to egg whites VERY slowly, beating with a mixer.
This one makes me think of my grandmothers each time I take a heavenly bite. That’s the beauty of old candy recipes – you get a memory along with every bite.
Joi
Out of Bounds
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