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Ingredientes
- 2Â 1/2 c. Light brown sugar, packed
- 1/2 c. Water
- 1 Tbsp. Light corn syrup
- 2 tsp Vinegar
- 2 lrg Egg whites, at room temperature
- 1 pch Cream of tartar
- 1 c. Finely minced walnuts
- 1Â 1/2 tsp Vanilla extract
Direcciones
- In a 2-qt heavy-bottomed saucepan over medium heat, cook the sugar, the water, corn syrup and vinegar till sugar is dissolved (about 5 min)
- stirring constantly with a long-handled wooden spoon. Brush down the sides of the pan with a pastry brush dipped in hot water, to prevent the sugar from crystallizing. Incresae the hat to medium-high, place a sugar thermomete in the pan, and cook the mix without stirring till it registers 256F on the thermometer (about 10 min). Brush down the sides of the pan with a pastry brush dipped in hot water 2 more times during the cooking process.
- While the mix is cooking, in the bowl of an electric mixer with a wire whip, beat the egg whites on medium speed till they are frothy. Add in the cream of tartar, increase the speed to medium high, and beat the egg whites till they hold hard peaks (3-5 min).
- Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the sugar syrup down the sides of the bowl. Increase the mixer speed to high and beat till the mix is hard and no longer shiny (10-15 min). Blend in the minced walnuts and vanilla extract.
- Line 2 baking sheets with waxed paper. Drop 1-1/2-inch-wide spoonfuls of the mix onto the paper, leaving 1 inch between them. Let the candy set at room temperature till hard (about 30 min). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
