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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 3551 Calories from Fat 786
% Daily Value*
Total Fat 94 g144.5%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 848.5 mg35.4%
Total Carbohydrates 654 g218.1%
Dietary Fiber 12.5 g49.9%
Sugars 554.1 g
Protein 59 g117.9%
Vitamin A 1.5% Vitamin C 2.4%
Calcium 15.5% Iron 19.1%
*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.