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Using a heavy saucepan cook over medium heat these ingredients; sugar, corn syrup or liquid cane sugar, and water. Mix only until the sugar is dissolved. At this point, there is no need for further stirring. Syrup needs to be cooked until candy thermometer reaches 250°F, or hard ball stage.
Beat egg whites until they form stiff peaks, you can do this while syrup is cooking. When the syrup has reached 250°F, pour it carefully in a slow steady stream into the beaten egg whites, while beating the egg whites at a high speed. Add vanilla and mix until this mixture maintains its shape, about 5 minutes. Mix nuts into the mixture.
Using 2 teaspoons, drop the divinity on waxed papered (or silicone sheets) on a cookie sheet, then allow to cool. (Tip: To make the candy look like scooped ice cream, twirl the spoon while sliding the candy off onto the waxed paper). You may also prefer to spread it over waxed paper in a jelly roll pan then cut it with a powder sugar-dusted spatula or knife after it's cooled. Work quickly with this type of candy, as it may become too stiff. If this happens, add a few drops of hot water.
Store in airtight containers up to 2 weeks.
Enjoy! |
