Every Christmas, my Awmaw and I would make Christmas candy for the family– peanut brittle, divinity, bon bons, you name it. If it was sweet and Southern, we made it. It’s hands-down one of my favorite memories of my childhood and when she passed, I knew I had to continue it. I’ve added a few of my favorites (marshmallows in particular), but I’ve kept hers, too. I went to Happy Hour with a friend last year before coming home to makeit. When it worked, I immediately sent her a text with “GUESS WHAT I JUST MADE?!” and she knew exactly what I was talking about (which is also why she got a box of it).
Divinity is a distinctly Southern treat that any good Southern woman knows requires a steady hand, the right weather, and a huge prayer. Done right, it’s a pillowy cloud of sweetness with pecans swirled into the little piles of deliciousness. Done wrong, it’s a lump of goo or a flat, chewy disc. Apparently it’s traditionally white, but Awmaw had me convinced that it was supposed to be pink, so that’s the only kind we make in my house! Besides, a light raspberry flavor just brightens it up and makes it that much yummier. Most years, it feels a little bit like a Masterchef challenge, but when it works, let me tell you– it’s the greatest thing on the planet.
So what makes it so iffy? The weather. Really– I’m not messing with you. You want to make it on the driest day you can find (you people in Arizona should count yourselves blessed on this one). Honestly, even when it isn’t at its fluffiest, it’s still super yummy (I’ve been known to take a spoon to the bowl), so don’t let that scare you off!
Here’s the deal, this divinity recipe is no health food, but it is amazing for your soul. I mean, the name IS divinity, after all. Add a little Southern grandma goodness to your Christmas table this season! If you’d prefer something crunchy and a little salty, try Awmaw’s sunflower brittle recipe instead!
3 c sugar
3/4 c corn syrup
3/4 c water
1 small pkg red jello (we use raspberry)
1 c chopped pecans
2 egg whites
- Mix sugar, syrup, and water in a pot.
- Heat to boiling and cook to hard ball stage (250*).
- Meanwhile, beat egg white to a stiff peak and then beat in the jello until peaks hold.
- Once the syrup hits hard ball stage, pour it into the mixer in a thin stream with the mixer on until it holds peak.
- Add nuts until just incorporated.
- Quickly use spoons to drop onto waxed paper in little piles.
- Let sit until dry (usually a few hours).