Divinty

Step 1: Lightly butter a 9x9-inch pan. Lightly butter a piece of waxed paper a little larger that your pan. You can also coat a spatula to help scoop the candy out of the bowl into the pan because the candy is very sticky and can get hard fast. Set these things aside.

Step 2: In a medium saucepan, stir sugar, corn syrup and water over medium heat until sugar is dissolved. Then cook without stirring to 260 degrees on a candy thermometer.

Step 3: When candy temperature gets to be 250 degrees, start beating the egg whites in a large mixing bowl until stiff peaks form.

Step 4: When candy temperature has reached 260, at medium speed, continue beating the egg whites while slowly pouring the hot syrup in a thin stream into egg whites.

Step 5: Add vanilla; continue beating until mixture becomes too stiff for the mixer.

Step 6: When this happens, fold in the pecans and stir vigorously with a wooden spoon; approx. 3-5 minutes. It gets tough to stir vigorously, so you better have your muscles built up. :) Stir until candy becomes slightly dull.

Step 7: Working quickly, use your butter spatual and scoop the divinity into the buttered pan. Press it evenly into the pan, using the buttered wax paper.

Step 8: Cool completely. Cut into squares with a sharp knife. Store in a air tight container in a cool place.