Pecan divinity is one of those old fashioned classic recipes that always shows up at the end of the year. Like a cross between meringue and fudge, they're heavenly treats.
Popular for Christmas, old-fashioned divinity candy makes a great gift. Make big batches and give away to family and friends.
A southern delicacy, also known as meringue cookies, this is one of our old family recipes.
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What makes this recipe so yummy
- Easy ingredients, inexpensive ingredients.
- Quick and easy to make.
- Homemade candy always makes a great gift for the holiday season.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the sugar, corn syrup, water and salt to a heavy bottomed saucepan. Bring to a boil, stir the pan often.
- Step 2: Once a slow boil has come, stop stirring, but continue cooking until 260°F has been reached (hard ball stage).
- Step 3: While the sugar mixture is cooking add the egg whites to the bowl of your stand mixer and with the whisk attachment, beat on high speed until stiff peaks have formed.
- Step 4: Change to the paddle attachment, and still beating on high speed, slowly pour the hot syrup into the egg whites in a steady stream.
- Step 5: Once the gloss has gone and the candy is holding it's shape (more on this in the recipe card below) mix in the chopped pecans and vanilla.
- Step 6: Spoon onto a baking sheet lined with parchment paper.
Hint: Grease the spoons you use with a little oil, it will help prevent the pecan divinity from sticking to the spoons.
Recipe variations and substitute ideas
- Walnuts - instead of Pecans.
- Brown Sugar - some people use light brown sugar instead.
- Maple Syrup - add some of this in place of some of the corn syrup.
- Cream of Tartar - add a pinch if you have a humid day.
- Chocolate Chips - These could be added as the candy is about to be set.
- Almond - instead of pecans.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A stand mixer is important for this recipe, as well as a heavy bottomed saucepan, a good candy thermometer and a baking sheet.
I have some affiliate links in the recipe card below for the types I use.
How to store leftovers
Store pecan divinity at room temperature in an airtight container, with wax paper inbetween layers, for up to 3 days. It will last 1 month in the refrigerator.
Mel's kitchen notes
Buy some cute gift boxes, this old fashioned divinity recipe makes for great Christmas gifts. Who doesn't like homemade candy.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Divinity is a southern confection or candy, that is like a cross between nougat, fudge and meringue. The flavor is good and sweet.
As described above, like meringue, nougat and fudge all rolled into one.
If you've tried this Pecan Divinity Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Pecan Divinity
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Ingredients
- 3 Cups Granulated Sugar
- ⅔ Cup Water
- ½ Cup Light Corn Syrup
- 1 Pinch Salt
- 2 Each Egg Whites
- ¼ teaspoon Cream of Tartar optional
- 1 Cup Pecans
- 1 teaspoon Vanilla Extract
Instructions
- Add the sugar, water, corn syrup and salt to a heavy bottomed saucepan. Bring to a boil, stirring often, until all the sugar has dissolved.3 Cups Granulated Sugar, ⅔ Cup Water, ½ Cup Light Corn Syrup, 1 Pinch Salt
- Once the sugar mixture is boiling, stop stirring. Using a candy thermometer, keep the mixture boiling until it reaches 260°F. This should take around 10 minutes.
- While you are cooking the sugar, add the egg whites to the bowl of your stand mixer (along with the cream of tartar if you are using - usually in a very humid climate). Using the whisk attachment beat until stiff peaks form.2 Each Egg Whites, ¼ teaspoon Cream of Tartar
- Switch to your paddle attachment and slowly pour the hot sugar mixture into the egg whites, still beating on high. Keep beating for about 5 minutes or so, until the mixture is no longer glossy.
- On a baking sheet lined with parchment paper, drop a spoonful of the mixture onto the sheet. If the mixture holds its shape, then you are done. Move onto the next step. If it puddles then beat another minute or so.
- Add the vanilla and chopped pecans, give one little blast to mix into the candy then spoon mixture quickly onto the baking sheet.1 Cup Pecans, 1 teaspoon Vanilla Extract
- For the candy to set should only take about 3-5 minutes.
Notes
Nutrition
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