Here’s a recipe for Divinity candy, a favorite of my mother:
Makes about 36 pieces
- 1 1/2 cups chopped pecans, plus 18 pecan halves, halved to make 36 pieces
- 2 1/2 cups granulated sugar
- 1/2 cup corn syrup
- 1/8 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla extract
Adjust oven rack to middle position and heat oven to 325 degrees. In two small baking pans, roast chopped pecans and pecan halves until fragrant, 12 to 14 minutes. Cool to room temperature.
Heat sugar, corn syrup, salt and 1/2 cup water over low heat in a large heavy saucepan or small Dutch oven until sugar dissolves. Increase heat to medium and simmer until syrup reaches around 260 degrees or a small amount of the syrup dropped into a cup of cold water forms a hard ball.
Meanwhile, beat egg whites to stiff peaks. Continuing to beat the egg whites, slowly add the syrup and then the vanilla beating until candy mixture starts to cool and stiffen. Fold in chopped pecans and working quickly use a teaspoon to portion candy onto greased parchment, topping each piece with a half pecan. Let candy stand until set. Serve or transfer to a tin. Can be stored for a couple of weeks.