Serves: 4
Total Calories: 638
In a heavy 2-quart saucepan, stir brown sugar, sugar, water, corn syrup and salt. Cover and cook over low heat, without stirring, until mixture comes to a rapid boil. Remove lid, place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 260° * or hard ball stage Remove from heat.
Immediately, in a large mixer bowl at high speed, beat egg whites until stiff peaks form. While beating, very slowly pour hot syrup into egg whites in a thin steady stream. Add maple flavor and vanilla. Continue beating until mixture forms soft peaks and begins to lose its gloss, about 10 minutes. Quickly stir in nuts. Let stand for 2 minutes. Drop mixture by small teaspoonfuls onto waxed paper. Cool. Store in an airtight container in a cool place.
* See altitude adjustments.
This Maple-Nut Sea Foam recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
