| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candies, Desserts, Mom |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Sugar, granulated |
| 1 |
tb |
Karo, light |
| 1 |
lg |
Egg white |
| 1/2 |
c |
Pecans, broken |
| 1/2 |
ts |
Vanilla extract (or more) |
| 1/4 |
c |
Water |
INSTRUCTIONS
Cook only on a DRY day!
In heavy-bottom pan over medium heat, boil syrup of sugar, water and Karo
till close to done (about 10 minutes); will spin a thread to pot. Take
candy off heat.
Beat egg white with a pinch of salt till you have stiff peaks. In a large
bowl, add the hot syrup to the beaten egg white while mixing at a high
speed. If syrup starts to harden, pour a little more. When mixture gets
stiffer and warmer, can add in a larger stream.
Add vanilla extract to candy. Stir by hand until texture dulls (seems like
it takes FOREVER). When cool, add nuts (if you add them too soon, the heat
pulls the oil out of the nuts and the candy won't harden). Drop by
tablespoons onto waxed paper.
To expand the recipe, use no less than 2 cups of sugar; if you quadruple,
add an extra egg white, especially if eggs are small. Might try stirring in
3 oz. of broken white chocolate before dropping candy (won't melt).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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