3 C. sugar
3/4 C. light corn syrup
3/4 C. water
3 egg whites
1 t. vanilla
1/2 t. vinegar
1 1/2 C. chopped Macadamia Nuts
Cook sugar, corn syrup and water in 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Continue cooking to 250°F. on a candy thermometer, without stirring.
Beat egg whites until stiff peaks form. Add vinegar. Pour syrup in while still beating and continue to beat until mixture is thick. (about 10 minutes) Add vanilla. Continue to beat until mixture holds its shape and begins to lose its shine. Stir in nuts gently.
Drop mixture from a buttered spoon, working quickly. Let stand at room temperature about 12 hours. Store in an airtight container.
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