In a 2 quart saucepan combine sugar, corn syrup, water, and salt
Cook to hardball stage, (260ºF) stirring only until sugar dissolves
While the temperature of the syrup reaches 250ºF, beat egg whites until stiff peaks form
When syrup reaches 260ºF, very gradually add the syrup to egg whites, beating at high speed with electric mixer
Add vanilla and beat until candy holds its shape, 4–5 minutes
Stir in the chopped nuts
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each
We've thought about using a piping bag to help the candy keep from cooling too quickly and to help create its shape easier.
We prefer to add a little extra vanilla for more flavor. Otherwise it can taste a bit plain.
Peppermint: Replace vanilla with peppermint extract and replace nuts with candy cane pieces. Sprinkle additional candy cane pieces on top of finished divinity before it hardens. Food color to pink if serving with other varieties. This is probably our favorite of the three options in this recipe.
Hazelnut: A close second favorite! Replace the vanilla with hazelnut extract and replace pecans with hazelnuts. Food color to tan if serving with other varieties.