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light brown sugar
Combine sugars, water, corn syrup, and salt in a 2 quart heavy saucepan.
Cook, stirring constantly, until sugars dissolve and mixture reaches a boil. If sugar crystals form on sides of pan, wipe them off
Continue cooking, without stirring, at a fairly low boil to hard boil stage ( 260 degrees on a candy thermometer.) Remove from heat.
At once beat egg whites until stiff. Pour the hot syrup in a thin stream over the egg whites, beating constantly with electric mixer on high speed.
Add vanilla continue beating until candy forms soft peaks and starts to lose its gloss, about 10 minutes
Stir in nuts. Drop rounded teaspoonfuls onto waxed paper, swirling candy to make peaks.
Makes 30 to 36 pieces, or about 1 lb.