Before we begin, I must state that low humidity is crucial for this recipe. This is to ensure that the candy dries properly. If the humidity is too high, the candy will stay spongy. If you live in a highly humid area, I would suggest buying a dehumidifier. This will help keep the air dry, perfect for this recipe. Now, I'm off to the kitchen with my mixer and candy thermometer. I'll meet y'all there!
☃On the seventh day of Christmas recipes, your hostess gave to you☃
Yields 12 Servings
You will need:
- 2.5 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1.5 teaspoons vanilla
- 1 cup chopped pecans
- In a medium sauce pan, mix sugar, corn syrup and water.
- Cook over a medium-high heat, while stirring until the mixture comes to a boil.
- Clip candy thermometer to the pan.
- Continue cooking over medium-high heat without stirring until it reaches 260 degrees.
- Once you no longer need to stir the sugar mixture, you can prepare the egg white.
- In a large mixing bowl, beat egg whites on medium until they form stiff peaks, when pushed with a spoon.
- Gradually pour the hot sugar mixture in a thin stream over the egg whites, while the mixer is still set on medium.
- After all of the hot mixture has been added to the egg whites, increase speed to high and beat for about 3 minutes.
- Turn off mixer and scrape sides of bowl.
- Add vanilla.
- Continue beating on high until the candy starts to lose its gloss, about 5 to 6 minutes.
- When beaters are lifted, the candy should fall in a thick ribbon and form a mound.
- Stir in nuts, then drop with a tablespoon onto wax paper.
- Let them set until they have cooled and the outer layer has become somewhat dry and not sticky (1 to 2 hours).
- Store in an airtight container.
Okay y'all, I'll be back tomorrow. Stay tuned to see what we pull out of our Christmas bag of goodies. I'll see y'all then! Happy blogging!