Great Aunt Maxine’s Southern Pecan Divinity

From our kitchen to yours with this treasured holiday recipe from Rick Griggs, Executive Pastry Chef at Taste Catering and Event Planning!

2 1/2 Cups Granulated Sugar
1/2 Cup Light Corn Syrup|
2/3 Cup Water
2 Large Egg Whites
1 Teaspoon Good Quality Vanilla Extract
1 1/2 Cups Slightly Roasted Chopped Southern Pecans
Pinch of Salt 

Pecan halves, roasted and chopped are better quality than the packaged pecan pieces in my opinion. 

In a small saucepan, combine granulated sugar, light corn syrup (live a little), and water. Make sure to just combine this mixture and do not continually stir. Stirring while cooking sugar will cause crystallization. 

Most recipes will tell you to wash the sides of the pan down with water as the sugar syrup is cooking, however, I have found that a clean stainless bowl placed on top of the cooking syrup will wash the sides of the pot down as it’s cooking.

While the sugar is cooking, have the room temperature egg whites in a stainless mixing bowl with whip attachment ready to go. As the sugar nears 260 degrees F. Start mixing the whites to froth. Once the syrup has reached 260 F, carefully pour hot syrup down the side of the bowl with the mixer running on a slower speed. Once all the syrup has been added, turn the mixer on high and beat until the shine of the egg whites starts to fade. At this point pull the bowl off the mixer stand and fold in the vanilla extract, pecans and pinch of salt.

To make your life easier, keep your pecans warm when you add them to the white candy “cloud.” This will keep the mixture from setting too fast while you are dropping by spoonfuls.

Working quickly, drop by spoonfuls onto a sheet of wax paper or silicone mat into mounds. They will not be perfect and that is just fine. This is homemade candy!

Allow to rest and set up until cool. Place in an airtight container for as much as two weeks.

These are a great make-ahead item for your holiday soirees.

These are gluten-free as well.