Nutty Divinity

This chewy, nougat-like confection lends itself to all kinds of flavour variations. We like this nutty version, but check out the sidebar for some of our other favourite flavours.

MAKES: 16 pieces

PREP TIME: 10 minutes

COOKING TIME: about 15 minutes

COOLING TIME: 3 hours

INGREDIENTS:

• ½ cup sliced almonds, toasted
• 1 large egg white
• 1 cup granulated sugar
• ¼ cup white corn syrup
• 2 Tbsp brewed black coffee
• 2 Tbsp water
• Pinch of fine sea salt
• ½ tsp almond extract
• ¼ tsp vanilla extract

INSTRUCTIONS:

1. Line a baking sheet with parchment paper. Reserve about 16 almond slices. Sprinkle the remaining almonds evenly over the baking sheet. Fit a piping bag with a large-holed round tip. Set aside.
2. Put the egg white in a large bowl and have an electric mixer ready. Set aside.
3. In a large saucepan, combine the sugar, corn syrup, coffee, water and salt. Cook over medium heat, stirring just until the sugar has dissolved.
4. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture over medium heat, without stirring, until the candy thermometer registers 250ºF, about 15 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
5. Meanwhile, using the electric mixer, beat the egg white until stiff peaks form. As soon as the candy thermometer reaches 250ºF, remove from the heat. Beat the syrup into the egg white in a slow, steady stream.
6. Add the almond and vanilla extracts and continue beating until stiff peaks form and the meringue becomes slightly dull-looking.
7. Immediately spoon the mixture into the prepared piping bag. Pipe the mixture into “kisses” or swirls onto the sliced almonds on the baking sheet.
8. Decorate the candies with the reserved almond slices, gently pressing them in. Let cool at room temperature for several hours. (The divinity can be stored in an airtight container for up to 2 weeks.)

CHANGE IT UP:

• Traditional Divinity: Replace the coffee with an extra 2 tablespoonfuls of water. Increase the vanilla extract to ½ teaspoonful, and omit the almonds and almond extract.
• Mocha Divinity: Replace the water with an extra 2 tablespoonfuls of brewed coffee. Add ¼ cup semi-sweet chocolate chips along with the almond and vanilla extracts in Step 6.
• Tropical Divinity: Stir 2 tablespoonfuls of toasted unsweetened shredded coconut and 2 tablespoonfuls of finely chopped dried pineapple into the mixture before beating in Step 6.
• Peppermint Divinity: Replace the coffee with an extra 2 tablespoonfuls of water. Substitute peppermint extract for the almond extract, and omit the almonds.

BAKING DAY SECRETS:

• To prevent the meringue mixture from sticking, dip your spatula in cold water before spooning the meringue into the piping bag.
  Stop beating the meringue as soon as it becomes dull-looking. It becomes more difficult to work with as it cools.
• Have all your utensils to hand—the baking sheet lined with parchment and toasted almonds, piping bag fitted with its tip, cold water for the spatula, electric mixer ready—before starting to make the divinity.