Microwave Pecan Divinity Recipes

Steps:

• Mix sugar, corn syrup, and water together in a microwave-safe bowl.
• Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
• Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

Steps:

• Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Steps:

• 1. In a 3 quart glass bowl, microwave sugar, syrup and water on full power for 12 to 18 minutes or until mixture spins a fine thread in water.
• 2. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks.
• 3. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses it's shine and thickens.
• 4. Stir in vanilla and nuts. Immediately drop by teaspoon-full onto wax paper.

Steps:

• In large (at least 8 cups) microwave safe bowl or microwave safe batter bowl, place sugar, corn syrup, salt, and water. Stir. Microwave on high for 4 minutes. Stir. Microwave for 9 minutes more. While that is cooking, place egg whites in a large very clean mixing bowl (stand mixers are ideal for this). Beat until stiff peaks form. Set aside until syrup is done cooking. Remove syrup from microwave. Place on a potholder or folded towel next to your mixer. Turn mixer back up to high and slowly pour a continuous but very thin stream of syrup into the bowl while it is mixing until all syrup has been added. Add vanilla while continuing to mix. Mix for 4-5 minutes more or until divinity loses it's sheen and begins to hold it's shape. Quickly drop by spoonfuls onto waxed paper. Once it's all dropped onto the paper, quickly shape into smoother balls with clean hands. Press a pecan half into the top of each one. Store in airtight container. Enjoy! NOTE: Do not make on a rainy day! This is for about a 1000 watt microwave oven. If you have a higher watt one, then lower cooking time. You can also cook syrup on stovetop until it reaches 260 degrees on a candy thermometer.

Steps:

• Put 1st six items in large glass bowl. Cover.
• Cook on High 4 minute ( 5 ).
• Stir. Cook on High 4 minute (6 ).
• Add vanilla and pecans.
• Stir, then cook on High 2min. (5).
• Stir in powdered sugar.
• Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
• Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.).
• You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
• It's the powdered sugar that makes the syrup crystalize as it cools.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.

Steps:

• It helps to get everything ready before you start: Chop or grind pecans and set aside. Crack the egg whites in a mixing bowl. Set aside. Line a cookie sheet with waxed paper. In a 1-1/2 quart glass casserole dish, stir together the sugar, corn syrup, water, and salt. Cover tightly with Saran plastic wrap. Microwave on HIGH for 5 minutes. Stir well, return to microwave UNCOVERED for an additional 4 or 5 minutes, or until it reaches the hard-ball stage, or 265 degrees on a candy thermometer. (Or when it forms a hard ball when dropped into cold water.) Stir and set aside to cool for about 4 minutes while you beat the egg whites. Beat egg whites on high speed of mixer until stiff peaks form. Pouring in a thin, steady stream add the sugar mixture to the egg whites while beating constantly on high speed of mixer until it starts to lose its gloss and holds together well, 4 to 5 minutes. Stir in the vanilla and nuts. Drop by teaspoonfuls onto the waxed paper about 1-1/2 inches apart. Allow time for candy to set.

Steps:

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.