Fluffy, cloud-like meringue candy with flecks of toasted chopped pecans—a heavenly sweet treat, indeed!
2 1/2 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves
- Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (120°C), about 15 minutes. Remove syrup mixture from heat.
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
- Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272°F (130°C), about 4 to 5 minutes. Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.
- Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.
Makes 4 dozen confections.