Recipe courtesy Food Network Magazine
Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.
View All 63 Dessert Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9156 views
03:29
2920 views
00:05:25
Photo: Divinities Recipe
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Ohio Margaret
Central Ohio
on November 04, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These taste wonderful, albeit extremely rich. It's sorta an alternative to fudge. The pecans really make it (I toasted mine first for added flavor. The recipe doesn't include salt, which I think is critical in a super sweet recipe like this. Add 1/4 tsp to the sugar mixture. Use a good thermometer and when that baby hits 250, slowly pour it into the egg whites. Even with my heavy-duty kitchen aid mixer, it probably took 10 minutes of whipping on the highest speed to get it to the proper consistency and that was in low humidity. Also, I put mine in a 9x13 greased pan. There was no way I was handling those sticky little suckers one by one. It is a god awful sticky mess, so be prepared, but worth it.
Read all 1 reviews