Ingredients
3 c. granulated sugar
1/4 tsp. vanilla
1/2 c. light Karo corn syrup
1 c. chopped pecans
2/3 c. water
1/4 tsp. salt
2 egg whites
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In 3 quart bowl, mix sugar, syrup, and water for 12 minutes or so until spins a fine thread. Add salt and egg whites and beat on high until stiff. Pour syrup in thin stream into mixture while beating constantly until mixture loses shine and thickens. Stir in vanilla and nuts. Drop by teaspoons on wax paper. Yields approximately 30 pieces.