* Components:
°2 half cups sugar
°Half a cup of water
°½ cup corn syrup
°¼ tsp. salt
°2 egg whites
°1 tsp. vanilla-extract
°1 c roast chop pecan
+Decorate: toast pecan halve
* Methods :
1- Cook first four components in a heavy 2-quart saucepan over low warmth till sugar is dissolved and sweet thermometer registers 248 degrees (approximately 15 minutes). Raise the drink combination from the fire.
2. Beat egg whites on excessive speed with an electric powered mixer to stiff peaks form. Pour the recent radius in a skinny circulation over the egg whites, whisking continuously on excessive velocity, approximately five minutes.
3. Cook ultimate 1/2 of of syrup over medium warmth, stirring occasionally, till candy thermometer registers 272 degrees (approximately four to five minutes). Slowly pour warm syrup and vanilla extract over egg white combination, whisking continuously on excessive speed till combination holds its shape (approximately 6 to eight minutes). Stirring in 1 c chop pecans.
Enjoy !
