Prep Time: 15 min
Cook Time: 10 min
4 cups granulated white sugar
1 cup white corn syrup
1 cup water
1/8 teaspoon salt
4 large egg whites
4 tablespoons (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
2 cups pecans, chopped and frozen
1. In a heavy saucepan, mix the sugar, corn syrup, water and salt. Cook to the hard ball stage (250 to 266 degrees F. - The syrup holds its ball shape and deforms only slightly with very firm pressure, but remains sticky) using a candy thermometer. Remove from heat and let sit while you beat the egg whites very stiff and dry with an electric mixer. Beat at medium speed while pouring the hot syrup into the egg whites. The mixture must be poured slowly in a very fine stream. Continue beating and add the butter and vanilla. Beat until the candy will hold its shape, and then add the frozen pecans.
2. Spoon a little of the mixture onto wax paper to see if it will hold its shape. If it doesn't, continue to beat by hand until it will drop by spoonfuls onto wax paper.
3. Let it harden and store in an airtight container.