Recipe for cooking black walnut divinity

Desserts to Go with Coffee and Tea :: Divinity Recipes

Black Walnut Divinity

2 1/2 c. sugar
1/2 c. water
1/2 c. light corn syrup
2 lrg. eggs whites, room temperature
Pin. of salt
1 c. black (or English) walnuts or
    pecans, coarsely chopped
1 tsp. vanilla extract or flavoring

Generously grease a 12-in. plate. Combine sugar, water and corn syrup in a sm. pan and bring to a boil. Clip a candy thermometer to the side of the saucepan. Continue boiling until syrup Makes approximately a firm ball (249 degrees F).

While syrup is cooking, beat the egg whites with the salt until they form soft peaks. When the syrup is the right temperature, pour about half of it into the whites, beating constantly. Return the remaining syrup to the heat and cook until it reaches the hard-ball stage — 260 degrees F.

Pour, in a steady stream, into the egg-white mixture, beating constantly. Continue to beat for a few mins., then fold in the nuts and vanilla extract or flavoring. Pour onto the prepared plate and allow to cool. Cut into squares while lukewarm.

When completely cool, wrap individual pieces in plastic wrap so that it will not harden.

Makes approximately about 18 pieces.