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Add a photoServings: 12
Ingredients
- 2 c. Sugar
- 1/2 c. Water
- 3 Tbsp. Light corn syrup
- 3 x Egg whites (room temperature)
- 1 dsh Salt
- 1/2 tsp Butterscotch flavoring
- 1/2 tsp Vanilla
- 1 c. Minced pecans or possibly walnuts
Directions
- Yield: 40 pcs Cooksugar, water, and corn syrup in a covered saucepan till mix boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites till stiff. Pour 1/3 c. cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add in it to beaten egg white mix, pouring in a small stream and beating constantly. Beat 12-15 min longer, till batch loses gloss.
- REmove beater; add in salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container.
- /CANDY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 178 | |
| Calories from Fat 29 | 16% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 21mg | 1% |
| Total Carbs 38.24g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 34.99g | 23% |
| Protein 0.44g | 1% |
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