Divinity Candy Recipe
by Sommer Collier — last updated on Jul 28, 2026 
When the holidays roll around, I get so excited to make my favorite Divinity candy recipe that is as fluffy and sweet as a cloud! This easy Southern treat is slightly crispy on the outside and loaded with crunchy pecans that are folded in a light nougat interior.
If you are from the south you’ve likely had classic Divinity candy at some point. If not, well, first of all… Bless your heart. Now get ready to experience a little bite of heaven. This classic treat is made during the holidays as a soft chewy nougat-like candy to share at Christmas parties and cookie exchanges. It’s mainly a blend of sugar, egg whites, and pecans (or other chopped nuts) for a final result that is crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness. Like my candied grapes recipe, it’s an unexpected treat that always brings a smile… but chewier! Pile these candies high on a tray and watch them disappear, really fast!
Lindsay – ⭐⭐⭐⭐⭐ These are the perfect holiday treat! I love how easy they are to make!
Table of Contents
Sommer’s Recipe Highlights
An Old Fashioned Favorite – This divinity candy is a timeless Southern favorite that has been passed down from family to family and generation to generation. We all love a classic pie or cookie, but there’s really nothing like this history-packed treat during the holidays! PS, anther favorite like this is my bourbon caramel candy recipe.
Simple Ingredients – You wouldn’t think it, but like my pecan praline recipe, to make these impressive treats, you just need a handful of simple ingredients. This includes sugar, chopped pecans, cream of tartar and egg whites.
Light and Fluffy – Every bite of this sweet treat comes loaded with a crunchy exterior that’s then followed by a melt-in-your mouth chewy interior. It really is the perfectly balanced bite, and did I mention how fun these are to make?!
Key Ingredients and Tips
- Granulated sugar – This is the base for making this classic candy. Granulated sugar gives that signature sweetness and soft texture.
- Light corn syrup – To get that classically sweet nougat texture, I always use light corn syrup. It ensures that the candy stays glossy and it acts as a barrier, preventing the sugar from getting hard and crystallized.
- Salt – A pinch of salt is essential, especially when making any treat! It helps to balance out all the sweetness, and it also enhances the flavors.
- Egg whites – Another must! Egg whites create a meringue-like nougaty fluff. Wondering what to do with the leftover egg yolks? Try making my famous homemade vanilla ice cream!
- Vanilla extract – A splash of vanilla extracts adds a lovely bit of flavor and a note of caramel.
- Chopped pecans – To get that crunchy bite that this candy is known for, I always mix in a handful of chopped pecans. They also help to balance the sweetness of the nougat!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the pot – Before I get started mixing and shaping, I always attach a candy thermometer to the side of a pot that I heat up over medium heat.
Boil – Then, I add the sugar, corn syrup, water and a pinch of salt to the pot. Once that boils, I lower the heat and when the mixture reaches 260 degrees Fahrenheit, I remove the pot.
Make the meringue – While the water mixture is boiling, I use an electric mixture to beat stiff peaks of meringue. To do that, I place the egg whites and cream of tartar in a bowl and beat of high speed until the meringue is firm and holds its shape well.
Pour and mix – When the sugar water mixture has reached 260 degrees Fahrenheit, I turn the mixer on high and I very SLOWLY and CAREFULLY pour the hot sugar syrup into the egg whites. The stream should be thin. Once all the syrup has been poured, I add in a splash of vanilla extract, and I beat for another 10 minutes until the peaks are white and stiff. Basically, until the meringue can hold its own shape again. This is extremely important, because it ensures the candy will hold its shape as it cools.
Add the nuts – Next, I mix in the chopped pecans. Chopped pecans or walnuts are traditional, but you can use any nut you like best.
Spoon – Once the mixture is ready, I set out some parchment paper and I grease two spoons. You can use either butter or nonstick cooking spray to do this. I portion out two teaspoon dollops of the candy and then I place them onto the paper.
Repeat – I do this until all of the candy is made and portioned out. Make sure to re-spray the spoons as often as needed to keep the nougat mixture from sticking. Oh, and don’t forget to get the sides of the bowl as well!
Dry – Finally, I let the candy dry out for about two hours. Once all of the divinity candy is dry to the touch, I store them in an airtight container. I suggest you make a batch for gifting, and one or two batches to keep for yourself!
Recipe Variations
- Nut options – Not a fan of pecans? No problem! Make your own divinity candy with your choice of chopped walnuts, pistachios, or almonds instead. Or go nut-free!
- Peppermint – If you want to enhance the holiday flavors of this traditional candy, you can add a splash of peppermint extract.
- Chocolate – Drizzle some milk or dark chocolate over the dried out divinity candy for a chocolatey twist! You can even dip these in some chocolate for extra indulgence.
- Dried fruit – Stir some chopped dried fruits like apricot or cranberries into the meringue mixture.
Serving Suggestions
When the holidays roll around and I’m making this divinity candy, I love to serve it with a warm cup of coffee, tea or a glass of cold milk for the kids.
This is also the perfect treat to add to your holiday dessert board. Pair these fluffy candies with some saltine cracker toffee, bourbon caramel candy, candied pecans, and pecan pie bars for a wonderful and tasty assortment of holiday sweets.
This fluffy candy also makes an exceptional homemade gift that your friends and family will love! I like to layer them into a festive tin box or stack them in some parchment paper with a cute bow on top.
Storing
If stored in an airtight container at room temperature, this homemade Divinity recipe will keep well for up to 2 weeks. It can be kept in the freezer for up to two months if sealed in an airtight bag.
Frequently Asked Questions
It’s easiest to make this Divinity nougat recipe with the help of a standing mixer and a candy thermometer. That’s because you must make sure the candy temperature is just right to create the perfect crispy-on-the-outside and fluffy-on-the-inside texture.
More Classic Holiday Treats
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Divinity Candy Recipe
Video
Ingredients
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ½ teaspoon salt
- 2 large egg whites cold
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- ¾ cup chopped pecans walnuts, pistachios, almonds…
Instructions
- Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot.
- Add the sugar, corn syrup, water, and salt to the pot. Bring to a boil. Once boiling, lower the heat a little if needed and watch the thermometer. When it reaches 260 degrees, remove the pot from heat.
- Meanwhile, set out a stand mixer. Place the egg whites and cream of tartar in bowl of the mixer. Using the whip attachment, whip on high until a stiff meringue forms. Turn off the mixer.
- Once the sugar mixture reaches 260 degrees F, turn the mixer on high. Hold the saucepot carefully with potholders and VERY SLOWLY pour the sugar syrup into the egg whites. Take your time to pour a slow thin stream so the sugar beats gently into the whites. Once all the syrup is in the mixer, add the vanilla extract and continue to beat another 5-10 minutes, until the mixture is white, and stiff enough to hold its shape when you lift it with a spoon.
- Finally, beat in the chopped pecans. Turn off the mixer.
- Set out a sheet of parchment or wax paper. Spray two spoons with nonstick cooking spray (or butter them.) Then use the spoons to portion out small 2 teaspoon dollops of Divinity Candy. Place onto the paper.
- Repeat, re-spraying the spoons as often as needed, until all the candy is portioned out into little pillows.
- Allow the candy to set and dry for 2 hours, or until dry to the touch. If the air is humid this could take up to 12 hours. Once dry, move to an airtight container.
I plan to make this and drop into balls, then freeze and drop/dip into melted caramel, then roll in more pecans. trying to make pecan log bites. Wish me luck!
Can you put the mixture into a pastry bag and squeeze out cute shapes instead of using the spoons to make dollops?
Hi Adele,
You can try it! The mixture is VERY tacky, so it may work better with a plastic pastry gun, instead of a bag. Please report back if you give it a try. :)
Add a package of jello gelatin to the sugar as you cook it to make flavored divinity fudge. You can also add peanut butter. My grandmother would make a rainbow of divinity flavors and give them as gifts in mason jars. It was her thing. :)
This is the first divinity recipe that I’ve ever tried ever. Wow I followed the recipe exactly exactly the way it was posted and for my very first time making this divinity turned out perfect. I truly recommend this recipe it is the absolute best. ⭐️⭐️⭐️⭐️⭐️ This is a five star recipe plus.
These are the perfect holiday treat! I love how eas they are to make!
I’ve always wanted to try this and it came out so perfect!
There hasn’t been your a recipe my family has made that we didn’t love! Thanks you for sharing this.
I loved it! I had so much fun making and eating it!
thank you for sharing this, I love nougat desserts but am not from the South, so I’ve completely missed this!