Orange-Pistachio Divinity Recipe

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Orange-Pistachio Divinity Recipe

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Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + standing
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min. + standing

Ingredients

  • 2 large egg whites
  • 2-2/3 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 2/3 cup pistachios, coarsely chopped

Directions

Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper.
In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.
Slowly add hot sugar mixture in a thin stream to egg whites, beating constantly. Add orange peel and vanilla. Beat until is very thick, about 5-6 minutes. (Do not overmix, or candy will stiffen and crumble.) Immediately fold in pistachios.
Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store at room temperature between layers of waxed paper in an airtight container. Yield: about 4 dozen (1-1/3 pounds).
Originally published as Orange-Pistachio Divinity in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 piece: 68 calories, 1g fat (0 saturated fat), 0 cholesterol, 13mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 2 large egg whites
  • 2-2/3 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 2/3 cup pistachios, coarsely chopped
  1. Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper.
  2. In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. Slowly add hot sugar mixture in a thin stream to egg whites, beating constantly. Add orange peel and vanilla. Beat until is very thick, about 5-6 minutes. (Do not overmix, or candy will stiffen and crumble.) Immediately fold in pistachios.
  4. Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store at room temperature between layers of waxed paper in an airtight container. Yield: about 4 dozen (1-1/3 pounds).
Originally published as Orange-Pistachio Divinity in Taste of Home Christmas Annual Annual 2014

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