From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.


  • 1 cup water

  • 5 cups sugar

  • 1 cup light corn syrup

  • 1/2 teaspoon salt

  • 4 egg whites at room temperature

  • 2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)

  • 1-1/2 cups chopped pecans

  • 1/2 teaspoon green food color


Grease well 13 x 9 inch baking pan and line with foil; set aside.  In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, 1/2 teaspoon salt and 1 cup water to boiling, stirring constantly.  With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form.  Insert candy thermometer; continue cooking until temperature reaches 248 degrees Fahrenheit.

Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form.  Beating at high speed, slowly pour half of syrup into whites.  Continue beating while heating other half of syrup to 278 degrees.  Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff.  Add vanilla extract and food coloring.  Beat until mixed.  Add chopped pecans and beat until mixed.  Pour into 3 quart buttered Pyrex dish immediately.  Let cool and cut into squares.

4 dozen

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