| 2 large egg
whites Pinch of salt 2-1/2 cups granulated sugar 2/3 cup light corn syrup |
1/2 cup water 1/3 cup cocoa 1 cup finely chopped pecans 1/2 tsp Caramella liqueur or vanilla |
| Lightly grease a 9-inch
square pan.� In a medium bowl, using an electric mixer on high, beat the egg whites
and salt until stiff peaks form.� In a saucepan over medium-low heat, combine the
sugar, corn syrup, and water, stirring constantly until the sugar is dissolved.
� Insert a candy thermometer and cook until 245 degrees is attained and remove from
heat.� Pouring the mixture in a thin stream, beat the hot syrup into the beaten egg
whites.� Add the cocoa and beat until the mixture is very thick and holds its shape
when dropped from a spoon onto waxed paper.� Stir in the pecans and Caramella.
� Scrape the mixture into the prepared pan and spread evenly.� Chill for 1 hour
or until the mixture is firm.� Cut into generous squares. � |
|