This fluffy meringue candy is a favorite treat for the holidays.
4 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
4 large egg whites
1 cup chopped pecans
1 teaspoon vanilla extract
- Combine sugar, corn syrup and water in a medium saucepan. Bring to a boil over medium-low heat. Cook to the hard-crack stage (see note).
- Beat egg whites until foamy, then slowly add sugar syrup, beating with an electric mixer on high speed until thick. Add pecans and vanilla.
- Drop by teaspoonfuls onto wax paper and let cool.
Makes 1 1/2 dozen confections.
Tip: 'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300° and 310°F (approximately 150°C to 155°C).