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A close-up of a single piece of divinity candy showing its light, airy texture and chopped pecans.

Divinity Candy

This classic divinity candy recipe creates light, airy, and chewy nougat-like confections dotted with toasted pecans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 15

Ingredients
  

  • 2 large egg whites at room temperature
  • 2 ¼ cups granulated sugar 450g
  • ½ cup water 120ml
  • ½ cup light corn syrup 120ml
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract 5ml
  • ½ cup chopped pecans toasted, 60g

Instructions
 

  • Line a large baking sheet with parchment paper.
  • In a 2 to 3-quart saucepan, combine the granulated sugar, water, light corn syrup, and salt. Attach a candy thermometer to the side of the pan.
  • Cook the mixture over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, until the thermometer registers 260°F (127°C).
  • While the syrup heats, add the room-temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. When the syrup reaches about 250°F (121°C), begin beating the egg whites on high speed until stiff peaks form.
  • Once the syrup reaches 260°F (127°C), remove it from the heat. With the mixer on high speed, very slowly and carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the egg whites.
  • Continue beating on high speed until the mixture becomes very thick, loses its glossy sheen, and starts to hold its shape, about 6 to 10 minutes. The candy should pull away from the sides of the bowl.
  • Turn off the mixer and quickly stir in the vanilla extract and toasted pecans.
  • Working fast, use two buttered spoons to drop rounded tablespoon-sized mounds of the candy onto the prepared baking sheet.
  • Allow the candy to set at room temperature until it is firm and no longer sticky to the touch. This can take anywhere from 2 hours to overnight, depending on humidity.

Notes

For the best results, make divinity on a day with low humidity. Excess moisture in the air can prevent the candy from setting properly and make it sticky.
The hot syrup, which reaches 260°F (127°C), cooks the egg whites as it is poured in, making them safe to eat.
To test if the candy is ready to be scooped, drop a small bit onto the parchment paper. If it holds a soft mound, it's ready. If it flattens into a puddle, continue beating for another minute or two and test again.
You must work quickly once the candy is mixed, as it begins to set almost immediately.
Keyword candy making, divinity candy, holiday baking, No-Bake Dessert, old fashioned candy