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