Posted by moderndaygourmet on August 31, 2007
Can you tell I’m now posting by category from my old recipe file? This can be really hard to get right, so I don’t make it often. Don’t try to make this on a rainy day or it will just be a pile of goo. Also, it’s important to have the temperature right and to pour the sugar syrup into the egg whites really slowly. It takes forever, but it’s necessary.
3 cups white sugar
1/2 cup white Karo syrup
1/2 cup cold water
2 beaten egg whites
1 cup nuts
1 1/2 teaspoons vanilla
Heat sugar, syrup and water in a sauce pan until a drop forms a ball in a cup of ice water (or use a candy thermometer to measure to the soft ball stage). Beat the egg whites till they have stiff peaks. Pour the syrup into the egg whites in a very slow trickle, all the while continuing to mix (it’s impossible to do this without a stand mixer unless you have help). When it gets a little stiff, add the nuts and vanilla. When the mixture loses its shine, put by teaspoons onto wax paper – do this quickly before it hardens.