Divinity

Here's what you need:

• 2 2/3 cups sugar
• 1/2 cup water
• 2/3 cup light karo syrup
• 2 egg whites, room temperature
• 1 tsp. vanilla
• 2/3 cup pecans, chopped

Lay out a sheet of parchment or wax paper on your table or countertop ahead of time.

Add sugar, water and karo syrup to a saucepan and heat over low heat, stirring constantly, until mixture comes to a boil. Insert candy thermometer and stop stirring. Allow to boil/cook until it reaches 260 degrees (hard ball stage). 

Right before it reaches 260 degrees start whisking the egg whites using a stand mixer or hand mixer until stiff peaks form. 

Once the sugar mixture is 260 degrees, SLOWLY pour into the egg whites in a very thin stream. This should take about 3 minutes as you don't want to pour it in quickly. Once all of the sugar mixture is in, continue beating on high until the candy loses its shine and starts to hold its shape. Add vanilla and nuts and give it a good, quick mix. 

Now move to the parchment/wax paper and with two spoons, use one to spoon out and the other to push it onto the paper in little clouds. Work quickly because it will set up fast! Press a pecan half onto the top of each piece of candy and allow to sit for about 1 hour and then turn each piece over to allow it to dry on the bottom for another hour. Enjoy!

**NOTES: These can be stored at room temperature in an airtight container for up to 5 days.