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Pine Nut Divinity Recipe

As a boy, I harvested pine nuts from nearby trees. mom would then make this melt-in-your-mouth candy, which my sisters and I would sell at school fund-raisers. It was always a hit.—Ed Horkey, Ahwatukee, Arizona

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Pine Nut Divinity Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

30 30

Ingredients

3 cups sugar
2/3 cup water
1/2 cup light corn syrup
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup pine nuts, toasted

Directions

In a large saucepan, combine sugar, water and corn syrup; bring to a boil over medium-high heat, stirring constantly. Cook over medium heat without stirring until a candy thermometer reads 260° (hard-ball stage), about 10-15 minutes. Remove from the heat.
In a large bowl, beat egg whites and salt until stiff peaks form. Beat on high and gradually pour hot sugar mixture in a thin stream over egg whites; continue beating for about 3 minutes. Add vanilla; beat just until candy starts to lose its gloss, about 5 minutes. Stir in the pine nuts.
Working quickly, drop by tablespoonfuls onto waxed paper; or pour into a buttered 9-in. square pan and cut into serving size pieces. Store tightly covered. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 200 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 34 mg sodium, 41 g carbohydrate, trace fiber, 2 g protein.

Originally published as Pine Nut Divinity in Taste of Home December/January 1997, p59

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.