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Ingredientes
- 2 lrg egg whites
- 2 c. sugar
- 1/2 c. light corn syrup
- 1/2 c. water
- 1 tsp pure vanilla extract
- 1/2 c. pecans
Direcciones
- Beat the egg whites with an electric mixer till stiff. Line a baking sheet with parchment or possibly waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook till the temperature reaches 260 degrees on a candy thermometer, or possibly the hard-ball stage, when a bit of the mix dropped into cool water holds its shape, 10 to 15 min.
- Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 min, scraping down the sides of the bowl. Add in the vanilla, and continue beating on high just till the candy starts to lose its gloss, 5 to 6 min. When the beaters are lifted, the mix should fall in a ribbon which mounds on itself.
- If the mix flattens out, beat again for 1 minute more. If the mix is too thick to drop, beat in a few drops of warm water till the candy is a softer consistency. Add in the pecans, stir to mix, and quickly drop the mix by Tbsp. onto the prepared sheet. Place the candies on a serving candy dish and pass.
- This recipe yields 24 pcs.
- TIP: If the candy is poured into a pan and cut into squares, you should have about 48 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 15 | 8% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 20mg | 1% |
| Total Carbs 44.66g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 37.29g | 25% |
| Protein 0.82g | 1% |
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