Southern Pecan Divinity Clouds

What you need

• 500 g (2 1/2 cups) sugar
• 120 ml (1/2 cup) water
• 120 ml (1/2 cup) light corn syrup
• 1 pinch salt
• 2 large egg whites, at room temperature
• 1 tsp vanilla extract
• 110 g (1 cup) pecans, chopped

Method

Restated from the original video

1. 1

   Cover a large tray with parchment paper. Pick a dry day, because humidity keeps divinity sticky.

2. 2

   Stir the sugar, water, corn syrup and salt in a heavy saucepan over medium heat until the sugar dissolves and the mixture comes to a boil.

3. 3

   Clip on a candy thermometer and boil without stirring until the syrup reaches 127 °C (260 °F), 8-10 min.

4. 4

   While the syrup cooks, put the egg whites in a clean, grease-free mixer bowl. When the syrup is a few degrees short of ready, whip the whites on high speed to stiff peaks.

5. 5

   Take the pan off the heat. With the mixer on high, pour the syrup into the whites in a thin, steady stream, taking about 2 min. Pour down the side of the bowl, not onto the whisk.

6. 6

   The hot syrup only partly cooks the whites, so use pasteurized egg whites if serving anyone young, elderly, pregnant or immunocompromised.

7. 7

   Keep beating on high speed until the mixture loses its gloss and holds its shape, 5-8 min. A dollop dropped on parchment should stay in a mound; if it spreads flat, beat 1 min more.

8. 8

   Beat in the vanilla, then fold in the pecans.

9. 9

   Work fast, because it stiffens as it cools. Drop heaped tablespoons onto the parchment, using a second spoon to push each mound off.

10. 10

    Leave the candy at room temperature until firm outside and soft inside, at least 2 hours. Store in an airtight container.

Imported from bakeitwithlove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.