Ingredients:

  • 4 large (135g) egg whites, room temperature
  • 1 tsp (3g) cream of tartar
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (400g) granulated sugar
  • 1/2 cup (160ml) light corn syrup
  • 1/2 cup (120ml) water
  • 1 1/2 cups (170g) toasted pecan halves, chopped

Instructions:

  1. Place egg whites and cream of tartar in the stand mixer bowl. Beat on high speed until stiff peaks form.
  2. Slowly stir in the vanilla extract during the final 30 seconds of whipping.
  3. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Heat over medium-high, stirring constantly until the sugar dissolves.
  4. Stop stirring and attach a candy thermometer. Boil without stirring until the mixture reaches the soft-ball stage (230°F / 110°C).
  5. With the mixer running on medium-low, very slowly drizzle the hot syrup down the side of the bowl, avoiding the whisk.
  6. Increase speed to high and beat for 6-8 minutes until the candy is thick, glossy, and holds its shape.
  7. Gently fold in the chopped pecans using a spatula to maintain the air.
  8. Drop spoonfuls of candy onto parchment paper and allow to cool and set for 2 hours.