1 cupcoarsely chopped nuts of choice*walnuts were used for this recipe, see notes below
Separate egg whites and let sit in the bowl of a stand mixer to come to room temperature for approximatley 30 mins.
Prepare nuts, measure vanilla, lay out parchment paper and butter two soup spoons.
In a medium to larger sized saucepan add sugar, corn syrup, salt and water. Place pan over medium heat with candy thermometer attached to pan (not touching the bottom of pan). Stir consistently until sugar melts.
Once sugar has dissolved stop stirring and let boil until mixture reads 248℉. Meanwhile, whisk the egg whites until stiff on medium/high speed.
Once sugar mixture reaches 248℉ pour half of the syrup slowly over egg whites while whisking constantly. Beat until combined and then turn mixer off until second addition of syrup.
Place remanding syrup back on heat and cook until temperature reaches 272℉. Turn off heat and slowly pour remainder of syrup over egg white mixture while beating constantly. Add vanilla and beat for 5- 6 minutes.
Beat in walnuts the last 30 seconds of whisking.
Using the buttered spoons, drop spoonfuls onto parchment paper. Let cool completely and then store in an airtight container.
*Please use as many organic ingredients as possible.Recipe Notes
This recipe yields approximately 28-30 pieces of candy or 1 1/2 lbs.
Walnuts were used for this recipe. However, any softer nut of choice may be used such as pecans or cashews.
Buttering the spoons helps the sticky candy easily slide off the spoon and onto the parchment paper. I highly recommend butter over cooking spray as it yields the best results.
Make sure the tip of the candy thermometer does not touch the bottom of the pan while cooking. This will prevent a false overly hot reading.