Divinity Candy

1. 1
   prep

   Prep the baking sheet and pecans.

   1.Line a baking sheet with parchment or wax paper.

   2.Toast pecans in a dry skillet over medium heat until fragrant (3-4 min), then roughly chop. Set aside.

   3.Have all ingredients measured and ready — this recipe moves fast at the end.

   TIPHumidity is the enemy of divinity. Make this candy on a dry day. Rainy or humid weather prevents it from setting properly.
2. 2
   boil · ~15 min

   Cook the sugar syrup.

   1.Combine sugar, corn syrup, water, and salt in a heavy-bottomed saucepan over medium heat.

   2.Stir constantly until sugar dissolves and mixture comes to a boil.

   3.Once boiling, stop stirring. Clip candy thermometer to side of pan.

   4.Boil without stirring until syrup reaches 260°F (hard-ball stage), about 10-15 minutes.

   TIPDon't stir once it boils — stirring can cause crystallization and ruin the smooth texture. Let the bubbles do the work.
3. 3
   mix · ~3 min

   Whip the egg whites.

   When the syrup reaches about 250°F, place egg whites in the bowl of a stand mixer with the whisk attachment. Beat on high speed until stiff, glossy peaks form. The whites should hold their shape when the whisk is lifted.

   TIPTiming is key: the whites should reach stiff peaks just as the syrup hits 260°F. If the whites are ready first, stop the mixer and wait.
4. 4
   mix

   Combine hot syrup with egg whites.

   1.With the mixer running on medium speed, slowly and carefully pour the hot syrup in a thin, steady stream down the side of the bowl.

   2.Avoid pouring directly onto the whisk or beaters to prevent splattering.

   3.Once all syrup is added, increase speed to high and beat continuously.

   TIPPour slowly — a thin stream takes 1-2 minutes. Rushing this step or dumping the syrup in all at once prevents proper aeration.
5. 5
   mix · ~7 min

   Beat until the candy loses its gloss.

   1.Continue beating on high speed. The mixture will thicken and turn glossy, then satiny.

   2.When the candy starts to lose its glossy shine and holds its shape — about 5-8 minutes — it's ready.

   3.Quickly beat in vanilla extract until just combined.

   TIPWatch carefully at the end: the candy shifts from shiny to matte quickly. Overbeating makes it crumbly and unusable.
6. 6
   mix

   Fold in the pecans.

   Remove the bowl from the mixer. Working fast, gently fold in the toasted pecans with a spatula until evenly distributed. Do not overmix — the candy begins setting immediately.

7. 7
   assemble

   Drop the divinity onto the prepared sheet.

   Using two spoons, quickly drop heaping tablespoon-sized mounds of the candy onto the parchment-lined baking sheet. Work swiftly; the candy sets fast. Swirl the top of each piece with the spoon for a decorative peak.

   TIPIf the candy stiffens in the bowl before you finish scooping, don't panic — rustic uneven pieces still taste just as heavenly.
8. 8
   rest · ~60 min

   Let the divinity set completely.

   Let the candies sit undisturbed at room temperature for at least 1 hour until fully set and dry to the touch. Do not refrigerate.

   TIPProperly set divinity has a matte finish with a slightly crisp exterior and soft, airy interior.
9. 9
   serve

   Store and serve.

   Once fully set, transfer divinity pieces to an airtight container with wax paper between layers. Store at room temperature for up to 2 weeks.

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