Divinity Pecan Nougat Candy (Photos)

So, why post it now, right? Well, too much pre-holiday stuff got in the way. IMO you could start a new tradition and make it for your New Year's celebration. Anyhow, here is how we do it.

Ingredients



1/2 Cups Light (clear) Karo Syrup
2 - 1/2 Cups Sugar
1 teaspoon Vanilla Extract
1/2 Cup Water
1 Cup Pecans, chopped
2 Egg whites- at room temperature
Candy thermometer
Heavy duty mixer


Instructions

Assemble the ingredients. chop pecans and separate the eggs.



We use a Silpat (No stick ) sheet for use when portioning the finished candy. Buttered wax paper will also work.



A good candy thermometer helps when determining the "Soft ball" stage of the sugar and syrup mixture (260 degrees F temperature)



A good (heavy duty) mixer will be needed to mix the sugar and egg whites. the thickness of this mixture as it cools will destroy a hand held mixer or your arm if attempting to mix by hand.



To a suitably sized boiler, add water, Karo syrup, sugar and salt, stir to mix contents and bring to a boil. Do not stir after the contents begin to boil.











When the contents begin boiling, do not stir. Stirring will cause the sugar to crystalize and drop out of solution.



Continue boiling until the contents reach 260 degrees F. This is called the soft ball stage.



While the sugar is heating and boiling (when it is almost to temperature) add the egg whites to a very clean mixing bowl



And whip them



to a stiff peak.



A wire whisk is nice when whipping the egg whites. A stiff stirring attachment will be needed when adding the syrup mixture to the whipped whites. If using a glass bowl, understand it is possible to break the bowl when the syrup and egg white mixture begins to cool and set up.



When the syrup is at 260 degrees F. Slowly add the (blazing hot) syrup to the whipped whites with the mixer running to quickly incorporate the syrup to the whites as it is added.



The appearance of the whites will immediately begin to change as the hot syrup is added



And even more as the mixture begins to cool. When the mixture begins to leave a pattern as it mixes and begins to lose the gloss, it is likely ready to add the vanilla and pecans. A good check is to lift the mixer attachment occasionally. When the hot mixture clings to the blades and doesn't drip, it is at the point to add the vanilla and pecans.



Working quickly, add the vanilla and pecans, mix them in and spoon out the candy onto a no stick surface to complete cooling.



Two spoons will be used for portioning out the candy - one to scoop and the second to push the candy off the first spoon onto the no stick sheet. Spray both of the spoons with Pam spray to help keep the candy from sticking as you portion. At this point (after addition of the pecans) the candy will begin rapidly solidifying and you should work quickly.



Allow the divinity to cool completely before storing in a humidity tight container. This recipe made approximately 30 pieces of candy. Doubling the recipe probably makes too much bulk to handle at one time. Better to make two batches and not run the risk of having more mixture then you can handle when it begins to cook and solidify.



Enjoy = by my count, this recipe made about 30 pieces. Most are gone now.