2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped pecans
1/2 cup whole pecans
Cook sugar, corn syrup, and water in a pot over low heat, stirring constantly, until sugar is completely dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring until it reaches the hard ball stage, (Or until it registers 260 degrees on candy thermometer).
Beat egg whites in a metal 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 especially in high humidity). Fold in chopped nuts.
Drop from buttered spoon onto waxed paper. Press one whole pecan onto the top of each spoonful. Let stand at room temperature until outside of candy is firm. Usually takes at least 12 hours to set up.
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