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2 1/2 c sugar
1/2 c light corn syrup
1/2 c water
Pinch salt
2 egg whites
1 tsp vanilla
1 c pecans
Combine sugar, syrup, and water in heavy saucepan. Stir over low heat until boiling. Cover and cook for 3 minutes. Remove cover and cook to soft ball stage. Beat egg whites and salt until stiff. Pour 1/2 of sugar mixture over egg whites. Cook remaining syrup until hard ball stage. Add to eg white mixture beating constantly. Add vanilla and nuts. When it begins to lose its gloss, drop by teaspoon onto waxed paper.
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