Ingredients:

  • 2 cups (400g) granulated sugar
  • ½ cup (160ml) light corn syrup
  • ¼ cup (60ml) water
  • 3 large (90g) egg whites, room temperature
  • ¼ tsp (1g) cream of tartar
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (115g) toasted pecans, chopped

Instructions:

  1. Beat the egg whites and cream of tartar in a stand mixer on medium high speed. Continue until stiff peaks form, meaning the whites stand straight up when you lift the whisk.
  2. Combine the 400g sugar, 160ml corn syrup, and 60ml water in your heavy saucepan. Stir over medium heat until the sugar dissolves completely.
  3. Increase the heat to medium high. Stop stirring once it boils. Watch your thermometer until the syrup hits 112°C (234°F).
  4. Turn the mixer to low speed. Carefully pour the hot syrup in a thin, steady stream down the side of the bowl. This prevents the whites from deflating.
  5. Increase the speed to medium high. Beat the mixture for 5-7 minutes until it is thick, glossy, and holds its shape.
  6. Remove the bowl from the mixer. Gently fold in the 5ml vanilla extract using a rubber spatula.
  7. Fold in the 115g toasted pecans. Use a light hand so you don't knock out the air you just spent ten minutes beating in.
  8. Scoop the mixture into mounds on a parchment lined baking sheet. Let them set at room temperature.