I stole this recipe for Pecan Divinity from cookinglight.com. This fancy candy is easier to make than it looks. Sugar, water and corn syrup are mixed in a saucepan and boiled until the mixture reaches 250 F. Egg whites are beaten until stiff peaks form, and then vanilla is mixed in. The sugar mixture is beaten into the egg whites until the mixture is stiff. Teaspoon amounts of the mixture are placed on wax paper and then a pecan half is placed in the center. The finished candy is a light texture with a sweet crunch from the pecan.
Did you know? Divinity is made by a technique that combines those for nougat, fudge and Italian meringue became popular around the 1900s. There was a recipe for divinity in the New York Times by 1907, and this confection became more popular in the southern states.⁵ (see more trivia in the Trivia tab)
April 14th is National Pecan Day and making Pecan Divinity, Cinnamon Vanilla Glazed Pecans, Pecan Praline Blondies, Pecan Pie Cookies or Honey Pecan Crusted Chicken is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
The original recipe calls for toasting pecan halves in the oven. I wanted a sweeter crunch so I make Cinnamon Vanilla Glazed Pecans but you can also use pecan halves that are not toasted.
Combine 2 ½ cups sugar, ⅔ cup water and ½ cup light corn syrup in medium saucepan.
Bring to a boil over medium heat, cover and cook 3 minutes.
While the sugar mixture is cooking, beat 2 egg whites in a large bowl in a stand mixer at high speed until stiff peaks form, beat in 1 tsp vanilla.
Uncover the sugar mixture and cook, without stirring, until a candy thermometer registers 250 F (~ 8 minutes). Remove from heat.
Pour hot syrup in a thin stream over beaten egg whites while continuing to beat at a high speed.
Beat until mixture is stiff (about 3 minutes).
Working quickly, drop by rounded teaspoons onto wax paper.
Gently press a pecan half on top of each candy.
Once the bottoms are set, gently peel from the wax paper and enjoy!
Pecan Divinity
Ingredients
- 4 dozen pecan halves ~4 oz
- 1 tbsp butter melted
- ¼ tsp salt
- 2 ½ cups sugar
- ⅔ cup water
- ½ cup light colored corn syrup
- 2 large egg whites
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 F.
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Combine pecans and butter and toss well. Spread evenly onto a jelly-roll pan. Bake 350 F for 12 minutes, stirring once. Remove from oven, sprinkle with salt.
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Combine sugar, water and corn syrup in medium saucepan. Bring to a boil over medium heat, cover and cook 3 minutes. Uncover and cook, without stirring, until a candy thermometer registers 250 F (~ 8 minutes). Remove from heat.
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Beat egg whites in a large bowl in a stand mixer at high speed until stiff peaks form, beat in vanilla. Pour hot syrup in a thin stream over beaten egg whites while continuing to beat at a high speed. Beat until mixture is stiff (about 3 minutes).
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Working quickly, drop by rounded teaspoons onto wax paper. Gently press a pecan half on top of each candy. Store in an airtight container.
Recipe Notes
I substitute Cinnamon Vanilla Glazed Pecans for the first step. If the candy becomes too stiff when trying to place on the wax paper, pop the bowl into the microwave for 30 seconds. Stir and it will loosen a little to let you form the candy. My first 6 candies were very difficult to remove from the wax paper. They were too thin and kept sticking. I had to place them in the freezer for 10 minutes before I could peel off the wax paper. The candies after those first 6 came off the wax paper without difficulty. Maybe I should have waited a minute before forming the candy? My yield was 33 candies.