Nutty Divinity

1. 1

   In a large saucepan combine the sugar, corn syrup and water and bring to a boil.

2. 2

   Continue to boil, undisturbed, until a candy thermometer registers 265 degrees F, or the hard-ball stage.

3. 3

   Remove from the heat.

4. 4

   In a standing electric mixer, whip the egg whites and salt until stiff peaks form.

5. 5

   Working very slowly, add the syrup in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine - this can take as long as 10 or 15 minutes, depending on your mixer.

6. 6

   (When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the sides of the bowl if any syrup has collected.

7. 7

   When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that mounds on itself.

8. 8

   Working quickly, fold in the vanilla and nuts and drop by tablespoonfuls onto waxed paper.

9. 9

   Cool completely before serving.

10. 10

    The candies will firm up as they cool.

11. 11

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.