Makes 3 dozen candies
3 cups sugar
¾ cup light corn syrup
½ cup water
2 large egg whites, room temperature
1 teaspoon pure almond extract
1 cup pecans or walnuts, chopped
1. Place sugar, corn syrup, and water in heavy saucepan, cook and stir over medium heat to hardball stage, (248 degrees). Remove from heat, and let stand until temperature drops to 220 degrees, DO NOT STIR.
2. Place egg whites in bowl of stand mixer. Turn to high and whip until soft peaks form, about 1 minute. With mixer running gradually add syrup mixture in fine stream and whip about 2 ½ minutes longer.
3. Reduce speed to medium-low, and add extract and whip until mixture starts to become dry, 20 to 25 minutes. Turn to low and add nuts, mixing just until blended.
4. Drop mixture by Tablespoonfuls onto waxed paper (I use a small Ice Cream scoop).
Chef Jerrieann Taylor