DIVINITY

Published 8:00 am Thursday, December 11, 2014

By Staff Reports

4 cups sugar

1/4 teaspoon salt

3/4 cup water

1 cup Karo syrup, clear

3 egg whites

1 1/2 teaspoons vanilla

1 cup pecans, toasted and broken

1 buttered rolling pin, or parchment paper lightly sprayed with Pam

In heavy, 4-5 quart pot, add the sugar and salt first. Pour the water into the sugar. Mix gently until all the sugar is wet, then stir in the Karo. Cook over medium-high heat stirring occasionally until boiling then place a candy thermometer just touching the liquid. After the water has evaporated and the liquid gets clear, stirring is no longer required. When the temperature reaches 250 degrees, use a whisk to beat the egg whites until just stiff. Continue cooking syrup to 264 degrees (hard ball).

At the hard ball stage remove from heat. With the paddle attachment and mixer running on medium low, slowly pour cooked mixture into the egg whites in a fine stream. Beat for 5 minutes, stop to scrape down sides. Beat until it just starts to lose its gloss. This beating will take anywhere from 12-18 minutes.

Quickly add vanilla then the pecans. Spoon out immediately onto a buttered cookie sheet, minimum 10” x 15” pan. Let cool about 2 minutes, then level the mass with a buttered rolling pin or prepared parchment paper. Cut into squares after cooling completely.

Yield: 30 pieces

Kirk A. Boudreaux

New Iberia