Description
A light and airy candy dessert that melts in your mouth, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ½ teaspoon salt
- 2 large egg whites (cold)
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- ¾ cup chopped pecans (or walnuts, pistachios, almonds…)
Instructions
- Begin by setting a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot.
- In the pot, add the granulated sugar, corn syrup, water, and salt. Stir to combine and bring the mixture to a boil.
- Once boiling, lower the heat slightly and monitor the thermometer. When the temperature reaches 260°F, carefully remove the pot from heat.
- In a stand mixer, beat the cold egg whites and cream of tartar on high until stiff peaks form.
- With the mixer on high, slowly pour the hot syrup into the egg whites in a thin stream.
- Add the vanilla extract after all syrup is incorporated and continue beating until the mixture is white and holds its shape.
- Gently fold in the chopped pecans.
- Scoop small dollops onto parchment or wax paper using spoons sprayed with nonstick spray.
- Allow to dry for about 2 hours, or up to 12 hours on humid days.
- Store in an airtight container after drying.
Notes
Ensure ingredients are fresh, especially egg whites. Monitor the temperature closely for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 45g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg