The first time I made this recipe, it was smooth and creamy to drop, then cooled to form the perfect candy. My mother, Dolores, was surprised. She said she always had trouble with Louisiana’s humidity interfering with the outcome. I’ve had trouble ever since. Sometimes it’s sticky and sometimes it’s crumbly, but it always gets gobbled up. Kent loves it.
By Pat Savoie
3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg white
1 teaspoon vanilla
1 cup pecans
In a sauce pan combine sugar, syrup and water. Cook to hard boil stage. Test by dropping a little in a glass of cold water. If it is hard, it’s done. (280 degrees) If too hot, candy will be dry and crumbly. Meanwhile, beat egg whites until stiff. Add hot sugar mixture gradually, being careful not to get it on you. Add vanilla stirring to cool until it is stiff enough to drop. Add pecans. Drop by spoonfuls on wax paper or parchment paper. Cool.
Savoie Secrets: It's a Family Recipe 