Divinity Candy

Step 1

Combine sugar, salt, Karo syrup, and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils.

Step 2

Continue cooking, without stirring, to 250 degrees (hard ball stage) or until a small amount of syrup dropped into cold water separates into threads, which feel hard but not brittle (soft ball stage). Wipe crystals from side of pan now and then with a fork wrapped in a damp cloth.

Step 3

Remove from heat. Immediately beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.

Step 4

When syrup reaches soft crack stage, gradually and slowly pour in a thin stream of the syrup into egg whites, beating at high speed with the mixer until all the syrup is mixed with the egg whites (approximately 5 minutes). Add vanilla and beat until candy begins to hold its shape and loses its gloss. Stir in pecans.

Step 5

Drop by teaspoon (pushing off with a second spoon) onto waxed paper-covered baking sheet. If divinity becomes too stiff, add a few drops of hot water. Store in airtight container.