My husband is a HUGE fan of pecan divinity. When he was a kid he went on a trip to Gatlinburg, TN and visited a little candy store called
Ole Smokey Candy Kitchen and had his first taste of Pecan Divinity, he was hooked. Over the years he found it locally but never as good as the cute little store in the Smokey Mountains. Luckily some of his relatives still live in that area and when we go to visit we make a little stop and pick some up.
So...I decided to try and make it for him. He said that it tastes JUST like it. An early Valentines present for the love of my life, my soul mate and best friend.
Ingredients:
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 c water
2 large egg whites
1 tsp vanilla
3 drops food color, if desired
2/3 cup coarsely chopped pecans
Directions:
Cook sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook about 20 minutes, WITHOUT STIRRING, to 260 degrees on a candy thermometer. (If you do not have a candy thermometer you can test it by dropping a small amount of mixture into a cup of very cold water, if it forms a hard ball that holds it shape but is pliable it is done).
Beat egg whites in a small bowl with stand mixer on high speed until stiff peaks form, about 7-9 minutes. Gently transfer egg whites to large bowl. Continue beating constantly on medium speed while pouring hot syrup in a thin stream into egg whites.
Add vanilla and food color. Beat until mixture holds its shape and becomes slightly dull, scraping bowl occasionally. Stir in the pecans.
Quickly drop heaping teaspoonfuls of mixture onto waxed paper. You will want the lightly butter the spoon (or if you are like me the melon baller) so that the mixture doesn't stick.
Let stand uncovered for about 3 hours or until the candies feel firm and are dry to the touch. Store in airtight container for up to 2 weeks.
You can also freeze them for up to 6 months.
I cut some out into cute little hearts with a small heart cookie cutter after they had sit for about 20 minutes. I think they would also be adorable as a "Divinity Pop" by putting a stick into the bottom of the shape that you cut out. I tinted mine pink but the possibilities are endless, I just might need to try green shamrock divinity pops for St. Patricks Day!
* This recipe was originally found in my Betty Crocker cookbook, but I made a few minor changes.