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Classic Pecan Divinity Candy Recipe

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4 from 3 reviews

Soft, sweet, and chewy divinity candy is a classic American holiday confection made from whipped egg whites and a hot sugar syrup, studded with crunchy pecans. This easy recipe yields light, fluffy pieces of divinity that are perfect for gift-giving or festive treats.

Ingredients

Divinity Candy

  • 2 large egg whites, room temperature
  • 2¼ cups granulated sugar (450g)
  • ½ cup water (120ml)
  • ½ cup light corn syrup (120ml)
  • 2 teaspoons vanilla extract (5ml)
  • 1½ cups pecans, finely chopped (180g)
  • ¼ teaspoon salt

Instructions

  1. Prepare the baking sheet: Line a baking sheet with a silicone mat or parchment paper lightly sprayed with baking spray to prevent sticking.
  2. Separate egg whites: Carefully separate the 2 large egg whites and transfer them to the bowl of a stand mixer fitted with a whisk attachment.
  3. Cook sugar syrup: In a medium pot, combine the granulated sugar, water, salt, and light corn syrup. Place over medium heat and stir until sugar dissolves. Once the mixture boils, stop stirring and use a candy thermometer to monitor the temperature.
  4. Whip egg whites: When the sugar mixture reaches about 230°F (110°C), start beating the egg whites on high speed until stiff peaks form. This ensures timing alignment for combining.
  5. Finish boiling syrup: Remove the sugar mixture from heat as soon as it hits 255°F (124°C), the soft-ball stage.
  6. Combine syrup and egg whites: With the mixer running on high, slowly drizzle the hot sugar syrup into the whipped egg whites in a thin, steady stream. This process takes a few minutes to incorporate fully.
  7. Beat mixture: Continue beating the mixture for 4-5 minutes until the glossy appearance fades and the texture thickens.
  8. Test consistency: Spoon a small amount onto the prepared baking sheet to check if it holds its shape and is firm enough to set.
  9. Add flavor and nuts: Immediately fold in the vanilla extract and finely chopped pecans. Turn off the mixer.
  10. Portion divinity: Using two spoons, drop 1-2 tablespoon-sized portions onto the lined baking sheet evenly spaced.
  11. Set and store: Allow the divinity pieces to fully set at room temperature before storing them in an airtight container to maintain freshness.

Notes

  • Make this recipe on a low-humidity day as high humidity can prevent the candy from setting properly and make it sticky.
  • Use a stand mixer because handheld mixers usually do not have enough power to handle the thick, sticky mixture.
  • A reliable candy thermometer is essential to reach the precise sugar temperature for perfect texture.
  • Start whipping the egg whites at 230°F to synchronize the mixing process with the sugar syrup finishing.
  • Have your baking sheet prepared and ready to work quickly, as the divinity sets fast once combined.
  • Divinity is an excellent addition to holiday cookie tins alongside other festive treats like toffee and peppermint bark.

Find it online: https://marthatasty.com/classic-pecan-divinity-candy-recipe/