2 c. sugar
⅛ tsp. salt
½ c. light corn syrup
⅓ c. water
2 egg whites
1 tsp. vanilla
1½ c. pecans, chopped
Combine sugar, salt, corn syrup, and water in 8-c. glass measure. Microwave on HIGH uncovered for three minutes. Stir. Microwave on HIGH, uncovered, 8 – 10 minutes, until mixture reaches 260°F, hard ball stage.
In a separate container, beat egg whites in large bowl until stiff peaks form. Pour hot syrup in a constant stream over egg whites while beating at high speed. Add vanilla. Continue beating until mixture holds its shape and starts to lose its gloss (about 5 minutes). Fold in pecans. Spoon onto waxed paper.
YIELD: 50 pieces
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