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
PREPARATION & METHOD
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
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