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Chef Ava

Old-Fashioned Southern Pecan Divinity Candy

This old-fashioned Southern divinity is light, fluffy, and sweet, with crunchy pecans in every bite. It is a timeless favorite for Christmas celebrations, special occasions, or a thoughtful homemade gift.
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Prep Time 15 minutes
Cook Time 20 minutes
Setting Time 2 hours
Total Time 2 hours 35 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 2 large egg whites
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • heavy-bottomed saucepan For cooking the sugar syrup.
  • candy thermometer Cook the syrup to 260°F (127°C).
  • stand mixer or electric mixer For beating the egg whites and syrup.
  • baking sheets Lined with parchment paper.
  • sturdy spatula For folding in the pecans.

Method
 

  1. Line two baking sheets with parchment paper and set them aside. Chop the pecans into small pieces.
  2. Place the egg whites and salt in a clean, dry mixing bowl. Set aside until ready to beat.
  3. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, stirring gently until the sugar dissolves.
  4. Attach a candy thermometer to the saucepan. Bring the syrup to a steady boil without stirring, and cook until it reaches 260°F (127°C), the hard-ball stage.
  5. While the syrup cooks, beat the egg whites until stiff peaks form. If they reach this stage before the syrup is ready, stop the mixer briefly.
  6. Once the syrup reaches 260°F, remove it carefully from the heat. With the mixer running on medium speed, slowly pour the hot syrup into the egg whites in a thin, steady stream, keeping it away from the beaters.
  7. Continue beating for 5–10 minutes, until the mixture becomes thick, glossy, and begins to hold its shape. Add the vanilla extract and mix briefly.
  8. Gently fold in the chopped pecans using a sturdy spatula.
  9. Working quickly, drop rounded spoonfuls of the mixture onto the prepared baking sheets, leaving space between each piece.
  10. Let the candies stand at room temperature for 2–4 hours, or until firm and dry to the touch. Humid weather may require additional setting time.
  11. Carefully lift the candies from the parchment paper and arrange them on a serving platter or in decorative candy boxes.
  12. Store in an airtight container in a cool, dry place for up to 1 week, separating layers with parchment paper. For added food safety, use pasteurized egg whites and handle the hot sugar syrup with care.

Notes

Cook the syrup to 260°F (127°C), pour it slowly into the egg whites while the mixer runs, and work quickly when dropping the candy onto the baking sheets. Humid weather may require additional setting time. For added food safety, use pasteurized egg whites and handle the hot sugar syrup with care. Store in an airtight container in a cool, dry place for up to 1 week, separating layers with parchment paper.