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|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 3358 Calories from Fat 787
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 202.4 mg8.4%
Total Carbohydrates 650 g216.7%
Dietary Fiber 12.5 g49.9%
Sugars 551.4 g
Protein 18 g36.5%
Vitamin A 1.5% Vitamin C 2.4%
Calcium 12.3% Iron 18.8%
*Based on a 2000 Calorie diet
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook over medium heat, without stirring, to hard ball stage (260°).
Remove from heat.
Beat egg whites in a large mixing bowl until stiff peaks form.
Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer.
Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes).
Stir in pecans.
Drop by rounded teaspoonfuls onto wax paper.