Divinity Candy

Light, airy divinity candy made with whipped egg whites, hot sugar syrup and toasted pecans — a classic Southern confection perfect for holidays and gift-giving.

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Course: Dessert

Cuisine: American

Keyword: divinity candy, pecan divinity, holiday candy, Southern confection, candy recipe

Prep Time: 20

Cook Time: 20

Total Time: 2 40

Servings: about 24 pieces (1 piece ≈ 18–20 g)

Calories: 90kcal

Ingredients

3 large egg whites room temperature
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
1 cup chopped toasted pecans
24 pecan halves for garnish
Optional: 1 tablespoon powdered sugar

Instructions

Separate egg whites into a clean mixing bowl; add cream of tartar and begin beating to soft peaks.
In a heavy saucepan combine sugar, corn syrup, water and salt; stir until dissolved.
Attach a candy thermometer and bring the syrup to a rolling boil without stirring.
Heat the syrup to 240°F (soft-ball stage).
As syrup nears 240°F, beat the egg whites at medium-high speed until stiff but not dry.
With the mixer running on low, slowly pour the hot syrup in a thin stream into the whipped egg whites.
Increase mixer speed and continue beating until the mixture is thick, glossy and holds shape.
Fold in the chopped toasted pecans and vanilla gently but quickly.
Drop spoonfuls onto parchment or waxed paper and press a pecan half on top of each piece.
Allow candies to set at room temperature until fully firm (about 2 hours) before storing or packaging.

Nutrition