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|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts/Pecans||1 1⁄2 Cup (24 tbs)|
Calories 316 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 0.53 g2.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70.7 mg2.9%
Total Carbohydrates 55 g18.4%
Dietary Fiber 1.1 g4.2%
Sugars 46.3 g
Protein 6 g12.1%
Vitamin A Vitamin C
Calcium 1.6% Iron 2.2%
*Based on a 2000 Calorie diet
Heat and stir over moderate heat until sugar dissolves; lower heat slightly and cook uncovered without stirring to 260° F.
Toward end of cooking, beat egg whites until soft peaks form.
When syrup reaches 260° F. add to egg whites in a very slow, fine stream, beating hard all the while.
Continue adding, more quickly toward the end, until all syrup is in.
Add vanilla and beat until stiff peaks form; fold in nuts.
Drop from rounded teaspoons onto wax-paper-lined baking sheets and cool thoroughly.