Walnut Divinity Recipes

Steps:

• Butter an 8-inch square glass-baking dish.
• Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
• Increase heat to high and bring to a boil.
• Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
• Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
• In a very slow steady stream, beat syrup into whites.
• Beat in vanilla.
• Continue beating about 6 minutes, or until mixture loses it's gloss.
• Fold in nuts with a rubber spatula.
• Pour candy into baking dish and spread evenly with a rubber spatula.
• Let cool to room temperature.
• Cut candy into 1-inch squares.
• (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.