* Ingredients
° 2 2/3 cups sugar
° 2/3 cup corn syrup
° 1/2 cup water
° 2 eggs whites
° 1 tsp vanilla
° 2/3 cup chopped pecans
* Instructions :
Line a cookie sheet with waxed paper or parchment paper.
In a 2 quart saucepan, warmness the sugar, corn syrup, and water over low warmness till sugar is dissolved. Stir constantly. You’ll need to warmness this aggregate to 260 F on a sweet thermometer.
Before sweeet reach 260, start whisk the egg whites in a stand blender on too much speed till stiff peaks start to form.
When the sugar aggregate reaches 260 F, slowly pour it into the crushed egg whites. Beat mix on excessive velocity.
Beat till mix is now not sleek also holds it is shape. This may want to take approximately eight minutes.
Fold in vanilla and nuts.
Spraying 2 spoons with nonstick cooking spray. Utilize those spoons drop with aid of using tablespoonfuls onto coated cookie sheets.
Working quick because divinity units up fast.
Let set for about 1 hour.
Stored in an hermetic contaiiner.
* Notes :
The wide variety of portions you get from this recipe relies upon on how huge you’re making them. You can without problems cross smaller or larger in your needs .