Walnut Divinity Recipe #73644
by Gingerbear
30 min | 20 min prep
1 pound
- 2 1/4 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 large egg whites
- 1 1/2 teaspoons vanilla
- 1/2 cup coarsely chopped walnuts
- Butter an 8-inch square glass-baking dish.
- Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
- Increase heat to high and bring to a boil.
- Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
- Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
- In a very slow steady stream, beat syrup into whites.
- Beat in vanilla.
- Continue beating about 6 minutes, or until mixture loses it's gloss.
- Fold in nuts with a rubber spatula.
- Pour candy into baking dish and spread evenly with a rubber spatula.
- Let cool to room temperature.
- Cut candy into 1-inch squares.
- (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).
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5 stars