Publisher Photo
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

2 each: 200 calories, 4g fat (1g saturated fat), 0 cholesterol, 34mg sodium, 41g carbohydrate (37g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPine Nut Divinity

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review