Fluffy Divinity Candy Recipe
Divinity is a classic Southern candy that’s slightly crispy on the outside, with chopped pecans folded in a fluffy nougat interior. Give this easy no-bake recipe a try for a truly heavenly holiday treat!
Divine Divinity Candy
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.
My friend Sherrie introduced me to this southern no-bake nougat recipe. It’s a Christmas treat she makes with her mother each year. Divinity is most often made around the holidays as a soft chewy nougat-like candy to share at holiday parties and cookie exchanges.
This simple candy recipe is a blend of mainly sugar, egg whites, and pecans (or other chopped nuts.) Pieces of the best Divinity are crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness.
If you are looking for something unique to make for your holiday cookie exchange this year, Divinity is a divine option!
What Ingredients You Need
Perfect Divinity Candy is made with only a handful of simple ingredients to get just the right amount of sweetness and its signature fluffy texture.
Here is everything needed to make the best nougat Divinity Candy recipe from scratch:
- Granulated sugar – to make a sugar syrup for this recipe
- Light corn syrup – for classically sweet nougat
- Water – use to make the sugar mixture
- Salt – an essential ingredient in nearly all cooking
- Egg whites – creates a meringue-like nougaty fluff. Wondering what to do with the leftover egg yolks? Try making homemade vanilla ice cream!
- Vanilla extract – adds a lovely bit of flavor
- Chopped pecans – to balance the sweetness of the nougat and a add great crunchy texture
Not a fan of pecans? No problem! Make your own Divinity Candy with your choice of chopped walnuts, pistachios, or almonds instead.
How to Make Southern Divinity Candy
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.
Follow these simple steps for making the best Divinity from scratch:
Firstly, set a large 6-8 quart saucepan over medium heat and attach a candy thermometer to the side of the pot.
To the pot add sugar, corn syrup, and water, stir and bring to a boil. Once boiling, lower the heat (if needed) and carefully watch the thermometer. When the temperature reaches 260 degrees F, promptly remove the pot from the heat.
Meanwhile, set out a standing mixer. Place the egg whites and cream of tartar in the bowl of the mixer. Then use the whip/whisk attachment to whip on high until a stiff meringue forms with peaks. Turn off the mixer.
Once the sugar mixture reaches 260 degrees F, turn the standing mixer on high speed. Working very carefully and holding onto the sauce pot with pot holders, 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.
Next, add the vanilla extract as you continue to beat on high for another 5-10 minutes. The mixture should be stiff enough to hold its shape when you lift it with a spoon. (The stiff peaks form and hold their shape.)
Finally, beat in the chopped pecans. After the nuts are thoroughly mixed in, turn off the mixer.
Set out a large sheet of parchment paper or wax paper. Spray two spoons with nonstick cooking spray – or you can butter them. Then, use the spoons to portion out small 2-teaspoon dollops of mounds of Divinity Candy. Place onto the paper.
Repeat the above steps, re-spraying the spoons as often as needed to keep the nougat mixture from sticking, until all the candy is portioned out into little pillows. Make sure to get the sides of the bowl as well.
Allow the candy to set and dry for 2 hours at room temperature, or until dry to the touch. But if the air is particularly humid this could take up to 12 hours.
Once the Divinity has dried, move it to an airtight container. I suggest you make a batch for gifting, and one or two batches to keep for yourself!
Get the Complete (Printable) Divinity Candy Recipe Below. Enjoy!
How Long Will Divinity Candy Keep?
If stored in an airtight container at room temperature, this homemade Divinity recipe will keep well for up to two weeks.
It can be kept in the freezer for up to two months if sealed in an airtight bag
Looking for More Classic Holiday Treats?
- Snowball Party Mix
- Peppermint Muddy Buddies
- Bourbon Candied Bacon Bites
- Layered Peppermint Fudge
- Vanilla Orange Candied Cranberries
Check out the printable Christmas candy recipe card below for the nutrition information including calories, carbohydrates, sugar, and sodium percentages.
Fluffy Divinity Candy Recipe
- 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.