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Started By
Message
Pecan Divinity (photos) Also Millionaires and Amaretto Chocolate pecans
Posted on 11/29/20 at 6:33 pm
Posted on 11/29/20 at 6:33 pm
Here is another holiday treat I will skip this year because of my diet. You will love this stuff.
Pecan Divinity
Ingredients
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup cold water
2 egg whites
1 teaspoon pure vanilla
1 cup chopped pecans
1/8 teaspoon salt
A Silpat (non stick silicon) sheet, if you have one.
A candy thermometer.
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.
Stir only until sugar has mixed into the solution. Do not stir the mixture after this point.
Monitor the temperature with a candy thermometer and cook the syrup mixture until it reaches 260 degrees F on a candy thermometer.
260 F is 10 degrees hotter than the hard ball stage of 250 degrees F. Most recipes call for 250 F syrup (not 260). The extra temperature in this recipe helps prevent humidity in the air from affecting solidification of the divinity. At 250 degrees (standard hard ball stage) divinity success is very dependent on low humidity. The lower (less wet) the humidity of the air, the more solid the divinity will set at 250 F. At high humidity, it may never get above a thick creamy stage. Many cooks will not make divinity on a rainy or overcast day. That might be a wise rule to follow, regardless of temperature.
While the syrup is cooking, beat the egg whites until stiff peaks form.
Once the sugar mixture reaches 260 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.
BE CAREFUL! THE SYRUP IS VERY HOT! Some will say they make divinity by hand stirring the syrup/egg white mixture. A mixer works netter and is all we would use at our house.
In fact I would say your mixer needs to be a good one to withstand the torque required to mix divinity.
Add the vanilla while the mixture is still very hot and continue to beat until the candy holds its shape, and begins to lose some of its shine (approximately 4-5 minutes of strong mixing). As soon as the shine begins to dull, stir in the pecans and start scooping out the divinity immediately.
Using 2 spoons, drop/spoon scrape the divinity onto silpat sheet or waxed paper, using 1 spoon to push the candy off the other. Size of the scoops is your preference. 1 X 2 or 2 X 2 inches seems like a reasonable size piece. If the divinity becomes too stiff, add a few drops of boiling hot water. You will need to work as fast as possible when scooping the hot candy, because it will set up quickly and you may be left with concrete in your mixer bowl. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Allow the candy to fully cool and store in a closed/airtight container for up to 2 weeks.
Divinity stores best with wax paper between the layers in the container.
One year, when we were kids, Mom used those red candied Cherries (chopped into bits) when we had no pecans. They were good, too.
Pecan Divinity
Ingredients
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup cold water
2 egg whites
1 teaspoon pure vanilla
1 cup chopped pecans
1/8 teaspoon salt
A Silpat (non stick silicon) sheet, if you have one.
A candy thermometer.
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.
Stir only until sugar has mixed into the solution. Do not stir the mixture after this point.
Monitor the temperature with a candy thermometer and cook the syrup mixture until it reaches 260 degrees F on a candy thermometer.
260 F is 10 degrees hotter than the hard ball stage of 250 degrees F. Most recipes call for 250 F syrup (not 260). The extra temperature in this recipe helps prevent humidity in the air from affecting solidification of the divinity. At 250 degrees (standard hard ball stage) divinity success is very dependent on low humidity. The lower (less wet) the humidity of the air, the more solid the divinity will set at 250 F. At high humidity, it may never get above a thick creamy stage. Many cooks will not make divinity on a rainy or overcast day. That might be a wise rule to follow, regardless of temperature.
While the syrup is cooking, beat the egg whites until stiff peaks form.
Once the sugar mixture reaches 260 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.
BE CAREFUL! THE SYRUP IS VERY HOT! Some will say they make divinity by hand stirring the syrup/egg white mixture. A mixer works netter and is all we would use at our house.
In fact I would say your mixer needs to be a good one to withstand the torque required to mix divinity.
Add the vanilla while the mixture is still very hot and continue to beat until the candy holds its shape, and begins to lose some of its shine (approximately 4-5 minutes of strong mixing). As soon as the shine begins to dull, stir in the pecans and start scooping out the divinity immediately.
Using 2 spoons, drop/spoon scrape the divinity onto silpat sheet or waxed paper, using 1 spoon to push the candy off the other. Size of the scoops is your preference. 1 X 2 or 2 X 2 inches seems like a reasonable size piece. If the divinity becomes too stiff, add a few drops of boiling hot water. You will need to work as fast as possible when scooping the hot candy, because it will set up quickly and you may be left with concrete in your mixer bowl. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Allow the candy to fully cool and store in a closed/airtight container for up to 2 weeks.
Divinity stores best with wax paper between the layers in the container.
One year, when we were kids, Mom used those red candied Cherries (chopped into bits) when we had no pecans. They were good, too.
This post was edited on 11/30/20 at 1:34 pm
5
Posted on 11/29/20 at 10:02 pm to MeridianDog
that looks AMAZING.
i tried to do it w/ too much humidity in the air and it never set up. just white globs on parchment paper that looked like a white version of kid's slime.
did you check the indoor humidity levels before starting?
eta i guess i should read as well as look at the purty pics
quote:
The extra temperature in this recipe helps prevent humidity in the air from affecting solidification of the divinity. At 250 degrees (standard hard ball stage) divinity success is very dependent on low humidity. The lower (less wet) the humidity of the air, the more solid the divinity will set at 250 F. At high humidity, it may never get above a thick creamy stage. Many cooks will not make divinity on a rainy or overcast day. That might be a wise rule to follow, regardless of temperature.
This post was edited on 11/29/20 at 10:04 pm
Posted on 11/29/20 at 11:01 pm to MeridianDog
Salute MD! That is perfection. Brings back wonderful childhood memories of Christmas at my Aunt Helen’s. I used to eat my weight in divinity! 
Posted on 11/30/20 at 1:31 am to CnAzInCA
Excellence.
Funny story regarding divinity for the holidays. A friend made a batch and took it to his girlfriend's family in Texas for Christmas holiday. They weren't well versed on divinity, being Texans, and made fun of his holiday gift. He broke up with her arse on the spot, got in his car and made the 6 hour drive back home.
Funny story regarding divinity for the holidays. A friend made a batch and took it to his girlfriend's family in Texas for Christmas holiday. They weren't well versed on divinity, being Texans, and made fun of his holiday gift. He broke up with her arse on the spot, got in his car and made the 6 hour drive back home.
Posted on 11/30/20 at 5:28 am to MeridianDog
Nice write up
My mom (no pics) makes this stuff every year around this time using a recipe passed down from my Great grandmother (no pics)
It's not easy to make but it is amazing stuff when done right.
My mom (no pics) makes this stuff every year around this time using a recipe passed down from my Great grandmother (no pics)
It's not easy to make but it is amazing stuff when done right.
Posted on 11/30/20 at 11:32 am to GoAwayImBaitn
post the recipe!
Posted on 11/30/20 at 11:55 am to CAD703X
Looks great, I could eat a platter full
What is the name of the homemade candy that is similar but has a glossy kind of appearance and has chocolate chips in it?
What is the name of the homemade candy that is similar but has a glossy kind of appearance and has chocolate chips in it?
Posted on 11/30/20 at 12:37 pm to Tigerpaw123
Millionaires
We have made them too. Pecans, Kraft caramels, a touch of heavy cream, heated, mixed, spooned on wax paper and allowed to harden, then dipped in chocolate with just a touch of canning wax/paraffin added to help the chocolate solidify so you can pick them up without getting chocolate all over your fingers. I'll ask the boss for her recipe.
Here it is, thanks to the wife's (MHNBPF) recipe file.
Millionaires Candy Truffles
Ingredients:
1 bag (14 ounces) Kraft Caramels or (if you can find them) caramel bits
2 Tablespoons Heavy Cream, or milk
2 cups pecans, lightly toasted and coarsely chopped (into thirds)
10 ounces, Milk Chocolate
1 Tablespoon canning wax
Directions:
Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes. Remove from the oven and place on a cool sheet or plate until they are fully cooled, then cut into rough chunks (Each half pecan is cut into three pieces).
Heat caramels and heavy cream in a double boiler over boiling water until they are just melted.
When melted, stir in pecan pieces, remove pan from double boiler and spoon onto wax paper, making 2 inch pieces. Allow to fully cool.
Melt chocolate in a double boiler, with 2 teaspoons of canning wax. Keep heating until the wax liquifies.
If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.
Using a toothpick pushed into the caramel pecan piece, dip each piece into the melted chocolate to coat them.
Place each coated piece on a wax paper lined sheet pan and allow to solidify/cool completely. You can speed this up by placing the sheet in the freezer for a few minutes.
Store in a closed container lined with wax paper between layers.
We have made them too. Pecans, Kraft caramels, a touch of heavy cream, heated, mixed, spooned on wax paper and allowed to harden, then dipped in chocolate with just a touch of canning wax/paraffin added to help the chocolate solidify so you can pick them up without getting chocolate all over your fingers. I'll ask the boss for her recipe.
Here it is, thanks to the wife's (MHNBPF) recipe file.
Millionaires Candy Truffles
Ingredients:
1 bag (14 ounces) Kraft Caramels or (if you can find them) caramel bits
2 Tablespoons Heavy Cream, or milk
2 cups pecans, lightly toasted and coarsely chopped (into thirds)
10 ounces, Milk Chocolate
1 Tablespoon canning wax
Directions:
Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes. Remove from the oven and place on a cool sheet or plate until they are fully cooled, then cut into rough chunks (Each half pecan is cut into three pieces).
Heat caramels and heavy cream in a double boiler over boiling water until they are just melted.
When melted, stir in pecan pieces, remove pan from double boiler and spoon onto wax paper, making 2 inch pieces. Allow to fully cool.
Melt chocolate in a double boiler, with 2 teaspoons of canning wax. Keep heating until the wax liquifies.
If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.
Using a toothpick pushed into the caramel pecan piece, dip each piece into the melted chocolate to coat them.
Place each coated piece on a wax paper lined sheet pan and allow to solidify/cool completely. You can speed this up by placing the sheet in the freezer for a few minutes.
Store in a closed container lined with wax paper between layers.
This post was edited on 11/30/20 at 1:04 pm
Posted on 11/30/20 at 1:14 pm to MeridianDog
quote:
Millionaires
Love those too, but what i remember was white and airy, surly it was egg white based and sugar, had chocolate chips and maybe pecans...maybe called melt a ways or something
Maybe it was Divinity made "wrong" but they were good
Posted on 11/30/20 at 1:20 pm to MeridianDog
Amaretto Chocolate Coated Pecans
This one comes from John B. Sanfilippo and Son Nuts – an old Groen customer just down the street from Groen’s Elk Grove Village, IL Plant
Ingredients:
2 cups whole pecans, lightly toasted
10 ounces, Milk Chocolate or Semi-Sweet Chocolate
2 Tablespoons Amaretto Liqueur
1 Tablespoon canning wax
Directions:
Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes.
Remove from the oven and place on a cool sheet or plate until they are fully cooled. You can use any quarters, but it is difficult to work with pieces smaller than halves.
Melt chocolate in a double boiler, with the Amaretto and canning wax. Keep heating until the wax liquifies. If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.
Add the toasted pecans to the chocolate and mix to coat all pieces.
Remove each pecan half and place on wax paper to solidify.
Allow to cool completely before eating. You can speed this up by placing the sheet in the freezer for a few minutes or using the $200,000 coater/cooling tunnel we built for Sanfilippo and Son’s EGV Facility.
Store in a closed container.
By the way, Groen made all of the copper jacketed kettles Brach's Candy used in their Chicago plant, but they were really stubborn to not let me inside the mixing area for their candy, so I never made it to see that.
I did get the 25 cent tour of Mars, another company we made equipment for.
I also know all about making Lay's Potato Chips, Ruffles, Fritos, Cheetos, and their tortilla chips.
Also Cracker Jacks, Crunch N Munch and Fiddle Faddle, since we made their Poppers and Rotary Screw Coaters.
This one comes from John B. Sanfilippo and Son Nuts – an old Groen customer just down the street from Groen’s Elk Grove Village, IL Plant
Ingredients:
2 cups whole pecans, lightly toasted
10 ounces, Milk Chocolate or Semi-Sweet Chocolate
2 Tablespoons Amaretto Liqueur
1 Tablespoon canning wax
Directions:
Lightly toast the pecans in a single layer on a baking sheet in a 350 degree F preheated oven for 3-5 minutes.
Remove from the oven and place on a cool sheet or plate until they are fully cooled. You can use any quarters, but it is difficult to work with pieces smaller than halves.
Melt chocolate in a double boiler, with the Amaretto and canning wax. Keep heating until the wax liquifies. If you like, you can heat the wax in the microwave until it liquifies and mix that into the melted chocolate. Stir until the wax is well mixed into the chocolate.
Add the toasted pecans to the chocolate and mix to coat all pieces.
Remove each pecan half and place on wax paper to solidify.
Allow to cool completely before eating. You can speed this up by placing the sheet in the freezer for a few minutes or using the $200,000 coater/cooling tunnel we built for Sanfilippo and Son’s EGV Facility.
Store in a closed container.
By the way, Groen made all of the copper jacketed kettles Brach's Candy used in their Chicago plant, but they were really stubborn to not let me inside the mixing area for their candy, so I never made it to see that.
I did get the 25 cent tour of Mars, another company we made equipment for.
I also know all about making Lay's Potato Chips, Ruffles, Fritos, Cheetos, and their tortilla chips.
Also Cracker Jacks, Crunch N Munch and Fiddle Faddle, since we made their Poppers and Rotary Screw Coaters.
This post was edited on 11/30/20 at 1:28 pm
Posted on 11/30/20 at 1:23 pm to MeridianDog
Looks great!
Posted on 11/30/20 at 1:40 pm to Tigerpaw123
quote:
Love those too, but what i remember was white and airy, surly it was egg white based and sugar, had chocolate chips and maybe pecans...maybe called melt a ways or something
HOLY shite YOU'RE RIGHT!! i completely forgot about those but your description just caused a major flashback.
these were more the texture of 'dried meringue' and yeah, you'd bite into them and there were hidden chocolate chips inside. very light/crumbly texture.
now i have to make these. surely someone else remembers what this is?
eta i was right! meringue cookies!
LINK
This post was edited on 11/30/20 at 1:44 pm
Posted on 11/30/20 at 1:45 pm to CAD703X
That is it in the picture, but as i remember you could only see the chocolate chips once you had bitten it,
somebody come up with a recipe or just make some for me please
somebody come up with a recipe or just make some for me please
Posted on 11/30/20 at 1:47 pm to Tigerpaw123
quote:
That is it in the picture, but as i remember you could only see the chocolate chips once you had bitten it,
yes, thats also how i remember it. cookie didn't look appetizing until i saw someone bite into one and saw all the chocolate chips hidden inside
quote:
somebody come up with a recipe or just make some for me please
same
Posted on 11/30/20 at 3:26 pm to CAD703X
Divinity Fudge
6 Large Egg Whites-Not Jumbo, not Medium
3 cups chopped pecans
4 and 1/4 cup sugar
1tsp Real Vanilla extract
2tsp Real Almond extract
3/4 cup Karo Syrup, clear
Beat the Egg Whites to stiff peaks, add ¼ cup of sugar, beat in, put aside-do this in a large stainless bowl. Put a small cup with 1 tsp of vanilla and 2 tsp of REAL, not imitation almond extract on the side next to the bowl, you will need this at the very end. Toast 3 cups of pecans for 5 min at 350 degrees, put aside, to be folded in at the end
Spray a 9 x 13 “ glass casserole with a light spray of PAM, wipe out with a paper towel and put to the side
In a heavy pot (aluminum works best) 4 cups sugar, ¾ cup water, ¾ cup white clear Karo syrup.
Using a good candy thermometer, heat the sugar mixture to 268 degrees, up to 275 is fine but no lower than 268 degrees. With the pot and the metal bowl next to each other, when the temp is reached (approx. 11 mins. From the time it begins to boil), lower the flame to simmer and start to beat the egg whites again while ladling the sugar mixture into the egg whites at a high speed in a thin stream. Two people at this point is very helpful, or a free standing mixer. Continue to beat the sugar liquid into the egg whites, while using a spatula to keep the mixture down off of the sides of the bowl (a real challenge) . The mixture will shine like it is wet, as it cools, the texture will appear as satin, you will hear the motor of your beater gear down as it cools and thickens. Watch it closely. When the sheen is gone and the satin finish is there, add the extracts and beat in well. This occurs quickly so pay attention!!!
Stop the mixer, get the mixture off of the beater, hand fold in the pecans and immediately put the very thick mixture into the glass casserole, do not mash it down.
Cool on the counter and then cut into small bite sized pieces…
6 Large Egg Whites-Not Jumbo, not Medium
3 cups chopped pecans
4 and 1/4 cup sugar
1tsp Real Vanilla extract
2tsp Real Almond extract
3/4 cup Karo Syrup, clear
Beat the Egg Whites to stiff peaks, add ¼ cup of sugar, beat in, put aside-do this in a large stainless bowl. Put a small cup with 1 tsp of vanilla and 2 tsp of REAL, not imitation almond extract on the side next to the bowl, you will need this at the very end. Toast 3 cups of pecans for 5 min at 350 degrees, put aside, to be folded in at the end
Spray a 9 x 13 “ glass casserole with a light spray of PAM, wipe out with a paper towel and put to the side
In a heavy pot (aluminum works best) 4 cups sugar, ¾ cup water, ¾ cup white clear Karo syrup.
Using a good candy thermometer, heat the sugar mixture to 268 degrees, up to 275 is fine but no lower than 268 degrees. With the pot and the metal bowl next to each other, when the temp is reached (approx. 11 mins. From the time it begins to boil), lower the flame to simmer and start to beat the egg whites again while ladling the sugar mixture into the egg whites at a high speed in a thin stream. Two people at this point is very helpful, or a free standing mixer. Continue to beat the sugar liquid into the egg whites, while using a spatula to keep the mixture down off of the sides of the bowl (a real challenge) . The mixture will shine like it is wet, as it cools, the texture will appear as satin, you will hear the motor of your beater gear down as it cools and thickens. Watch it closely. When the sheen is gone and the satin finish is there, add the extracts and beat in well. This occurs quickly so pay attention!!!
Stop the mixer, get the mixture off of the beater, hand fold in the pecans and immediately put the very thick mixture into the glass casserole, do not mash it down.
Cool on the counter and then cut into small bite sized pieces…
This post was edited on 11/30/20 at 3:47 pm
Posted on 11/30/20 at 6:43 pm to Tigerpaw123
Posted on 11/30/20 at 6:59 pm to MissiSippi
Forgotten cookies, that is what they were called, thanks
Now Who is going to make me a batch?
Now Who is going to make me a batch?
Posted on 12/18/20 at 6:01 pm to Tigerpaw123
Bump
MD what did I do wrong??
MD what did I do wrong??
Posted on 12/18/20 at 6:30 pm to Trout Bandit
When I told Mom about this thread she related her little 1st cousin "messing up" the Divinity with what turned into No-Fail Divinity.
Aunt had mixed up everything along with having some powdered gelatin ready for another recipe sitting out. She turned away to clean her hands to then spoon up the Divinity. She turned back around and Little Cousin had dumped the gelatin in.
No effect on the flavor and never another problem with the Divinity failing to set. So she added gelatin to her Divinity recipe and called it No-Fail Divinity.
Aunt had mixed up everything along with having some powdered gelatin ready for another recipe sitting out. She turned away to clean her hands to then spoon up the Divinity. She turned back around and Little Cousin had dumped the gelatin in.
No effect on the flavor and never another problem with the Divinity failing to set. So she added gelatin to her Divinity recipe and called it No-Fail Divinity.
Posted on 12/18/20 at 8:29 pm to Trout Bandit
You did not get the sugar syrup hot enough. Has to pass soft ball (get hotter) than you did. In the recipe, I show 260 degrees, which is 5 -10 degrees hotter than hard ball. At that temperature, it has to set hard (chemistry).
This post was edited on 12/18/20 at 8:32 pm
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