Date / Time




Administrator, Thursday 19 June 2014 - 19:29:58

3 cups sugar3/4 cups water
1/2 cup light corn syrup2 cups pecans, chopped
2 large egg whites, stiffly beaten1/8 tsp cream of tartar
1/8 tsp salt1 tsp vanilla extract

TIP: This candy is not for making on a hot, humid day.
Combine sugar, water and syrup in 2 quart saucepan and cook rapidly 5 minutes. Mixture should form a firm ball when dropped in cold water.
While syrup is cooking, beat egg whites with cream of tartar, salt and vanilla until stiff with electric mixer
Pour a very fine stream of syrup over egg whites until all the syrup is mixed with egg whites.
Beat with a wooden spoon until thick. Add pecans. Drop on wax paper quickly as mixture will start to set in the bowl.
Servings: 24
Yield: 2 dozen
Serving size: 1/24 of a recipe (1.8 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (30%)54.92
% Daily Value
Total Fat 6.56g10%
Saturated Fat 0.56g3%
Cholesterol 0mg0%
Sodium 21.38mg<1%
Potassium 45.26mg1%
Total Carbohydrates 31.76g11%
Fiber 0.87g3%
Sugar 27.28g 
Protein 1.14g2%


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