2 egg whites

1/2 cup Splenda Granular

1 1/2 cups sugar

1/4 cup water

1/4 cup white corn syrup

1 teaspoon vanilla extract

Pinch of light salt

1/4 cup very finely chopped pecans

(optional)

1/2 teaspoon light salt (optional)

• Beat the egg whites in a large glass bowl until stiff peaks form.
• In a medium nonstick saucepan bring the Splenda, sugar, water, and corn syrup to a full boil while stirring constantly

• Continue boiling until the mixture reaches 245 degrees on a candy thermometer or when the mix forms a soft ball when a teaspoon is dropped into cold water.
• Slowly pour the mixture into the beaten egg whites, beating constantly with an electric mixer on medium-high speed.
• Add the vanilla and salt, beating the candy mixture until it is almost hard.
• Drop by teaspoonfuls onto wax paper by pushing the candy off of one spoon with another spoon.
• After completely mixing the candy until it is almost hard, stir or knead in the pecans and salt if desired. Roll by teaspoonfuls into balls and place on wax paper.

Note: To test a candy thermometer, place it in boiling water. It should read 212 degrees.

Yield: 40 (1-piece) servings

Preparation time: 10 minutes

Cooking time: 13 minutes

Total time: 23 minutes