Divinity Nut Pie Recipes

DIVINITY

Steps:

• In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
• While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
• Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes). Blend in the chopped walnuts and vanilla.
• Line 2 baking sheets with waxed paper. Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them. Let the candy set at room temperature until firm (about 30 minutes). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
• VARIATIONS
• Substitute other nuts for the walnuts. Black walnuts are especially good in divinity.
• Praline Divinity: Substitute praline (page 147) for the walnuts.
• Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar. Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
• Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
• Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
• Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
• Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.

PISTACHIO-CRANBERRY DIVINITY

Steps:

• Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.
• In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250°F on candy thermometer.
• When syrup is 250°F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.
• Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet. Let stand about 30 minutes or until completely set.