Orange-Pistachio Divinity Recipe

Orange-Pistachio Divinity Recipe
Orange-Pistachio Divinity Recipe photo by Taste of Home
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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 zest
  • 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.
With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, about 5-6 minutes. (Do not overbeat, 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 between layers of waxed paper in an airtight container at room temperature. Yield: about 4 dozen (1-1/3 pounds).

Test Kitchen tips
  • Check the weather forecast before making divinity. Avoid humid days because the candy may not set up properly.
  • Beating divinity can be tricky. It's important to beat the egg whites and sugar syrup sufficiently, but if you overbeat, the whites will break down and the mixture will become grainy. When it just starts to lose its sheen, that's your cue to stop beating.
  • For best results, use a stand mixer. It beats more evenly than a hand mixer and will save wear and tear on your arm.
  • Work quickly while dropping the divinity onto prepared pans, adding a few drops of hot water if mixture stiffens.
  • 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 zest
    • 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. With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, about 5-6 minutes. (Do not overbeat, 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 between layers of waxed paper in an airtight container at room temperature. Yield: about 4 dozen (1-1/3 pounds).

    Test Kitchen tips
  • Check the weather forecast before making divinity. Avoid humid days because the candy may not set up properly.
  • Beating divinity can be tricky. It's important to beat the egg whites and sugar syrup sufficiently, but if you overbeat, the whites will break down and the mixture will become grainy. When it just starts to lose its sheen, that's your cue to stop beating.
  • For best results, use a stand mixer. It beats more evenly than a hand mixer and will save wear and tear on your arm.
  • Work quickly while dropping the divinity onto prepared pans, adding a few drops of hot water if mixture stiffens.
  • Originally published as Orange-Pistachio Divinity in Taste of Home Christmas Annual Annual 2014

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