Aunt Patsy’s Divinity


3 Cups Sugar
1/2 Cup Light Corn Syrup (Karo)​
1/2 Cup Water​​
2-3 Stiffly Beaten Egg Whites​​
2 tsp Vanilla​​
1 1/2 Cups Chopped Pecans​​​

Stir the first three ingredients together in a saucepan over low heat until the sugar is dissolved.  Boil without stirring to 234 degrees on a candy thermometer or to soft ball stage (A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers)

Slowly pour half of syrup over stiffly beaten egg whites, while beating with a mixture. Continue to beat egg white mixture.

Return remaining syrup to heat and boil without stirring to 250 degrees or hard ball stage (The ball is more rigid but still pliable)

​Remove from heat and pour remaining syrup over egg whites, beat until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
Fold in nuts and vanilla.​  (I like to use whole nuts on top instead of folding in chopped nuts)

Drop by spoonfuls onto waxed paper.  Allow to cool, store in airtight container.



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