Divine Pecan Candy Recipes

TEEDEE'S PECAN CANDY

Steps:

• Grease a 9x13-inch pan with 2 teaspoons butter.
• Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
• Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
• Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.

SOUTHERN PECAN DIVINITY CANDY

Steps:

• Combine sugar, corn syrup, salt and water in a 2 quart saucepan. Stir only until the sugar dissolves. Cook to 260 degrees (hard ball stage). I highly recommend using a food thermometer to make sure you get the syrup to the right temperature.
• With an electric mixer, beat egg whites until stiff peaks form. When the syrup is ready, slowly pour it over the egg whites while beating on high-speed. BE CAREFUL! The syrup is hot and it will burn the fool out of you if it splatters.
• Add vanilla and continue beating until the candy holds is shape.
• Add pecans, mix well.
• Drop by teaspoons onto waxed or parchment paper.
• Let the candy dry on the paper before attempting to stack it in a candy dish or storage container.

PECAN DIVINITY

Steps:

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

DIVINITY CANDY

Steps:

• In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
• With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
• Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

SALTY CHOCOLATE PECAN CANDY

Steps:

• Preheat oven to 350 degrees.
• Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
• Decrease oven temperature to 225 degrees.
• Line a 17" x 12" jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
• Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
• Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.