Divinity Nut Pie Recipes
DIVINITY
These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 12h55m
Yield 4
Number Of Ingredients 6
Steps:
- Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
- Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
- Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
DIVINITY NUT PIE
Tastes like divinity candy. This is my grandmother's recipe, and it is delicious. You just cannot stop at ONE piece. I sometimes substitute Splenda® for the sugar.
Provided by SHANOU
Categories Nut Candy
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter a 9-inch pie pan.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Fold crackers and walnuts into egg mixture; pour mixture into the prepared pie pan.
- Bake in the preheated oven until pie is set in the middle, about 30 minutes. Cool pie completely in a wire rack.
- Fold coconut into whipped topping in a bowl. Top cooled pie with coconut whipped topping.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 41.6 g, Fat 19.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 147.1 mg, Sugar 32.6 g
PECAN DIVINITY
The table at our Sunday school Christmas party has a spot reserved for my divinity. I love making candy and have recruited my husband to help...between nibbles.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S DIVINITY
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds (60 pieces).
Number Of Ingredients 6
Steps:
- Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
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