Southern Pecan Divinity Candy Recipes
SOUTHERN PECAN DIVINITY CANDY
I don't recall exactly how the conversation came about, but as a new bride, I discovered that my husband loves Southern Pecan Divinity Candy. Divinity is a traditional nougat-like Southern candy made with vanilla and pecans.
Provided by Jackie Garvin
Number Of Ingredients 7
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
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.
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- Preheat oven to 350°F. Spread pecan halves and chopped pecans on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside.
- On the stovetop on low heat, cook sugar, corn syrup and water together in a heavy bottomed saucepan fitted with a candy thermometer. Stir constantly, just until sugar is dissolved. (If you continue to stir, the sugar may caramelize.)
- Continue cooking, without stirring to 260°F on a candy thermometer, or hard ball stage. (Alternately, until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but, is still pliable.)
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