It looks like you're using an older version of Internet Explorer. Upgrade your browser to view this site—it's easy and free.




About 30-35 nougats


Note: You'll want to make divinity when the humidity is low. When forming your nougats, add drops of hot water to the mixture if it thickens.

4 cups Granulated Sugar
1 cup Corn Syrup
3/4 cup Water
3 Egg Whites (at room temperature)
1 T good quality Vanilla
2 cups chopped Pecans


Melt sugar, corn syrup and water together in a large, heavy-bottomed pan.

After the sugar melts, stop stirring, but continue to heat until a candy thermometer shows 260* degrees.

While the sugar is heating, whip egg whites in a mixer until peaks are stiff.

When sugar reaches the hard ball stage, slowly pour into egg whites. Add vanilla. Whip/beat at high speed while pouring liquids.

In 10-15 minutes, the mixture will be sufficiently thickened. Stir in chopped pecans.

Drop by spoonfuls onto parchment/wax paper. Allow to cool completely.


Recipe and Photo Courtesy of Kim Byer

Share this article: