Apricot Walnut Divinity


3 cups sugar
2/3 cup corn syrup
1/3 cup cold water
2/3 cup chopped B&R Farms dried apricots
2 egg whites
1 teaspoon vanilla
1 cup chopped walnuts


In large saucepan, combine sugar, water and syrup. Bring mixture to a boil, cover pot for three minutes to wash down crystals on side of pan. Remove lid and continue boiling until mixture reaches 252F (hard ball stage).

As syrup is cooking, beat 2 egg whites until stiff in large mixing bowl. When syrup is ready, pour syrup slowly into the beaten egg whites, beating constantly. Continue beating until the mixture holds it shape and appears rather dull. Add nuts and apricots. Spread mixture in well-buttered 9 x 13 pan. Cool. Cut into 1 inch cubes.

SOURCE: Recipe courtesy of B & R Farms, from Elsie Rossi’s sister.

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