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Prep 30min
Total60min
Servings20
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Ingredients
1
egg white
1/4
cup water
1/4
cup light corn syrup
1 1/2
cups sugar
1/2
teaspoon vanilla
1/2
cup chopped pistachio nuts
1/4
cup sweetened dried cranberries, coarsely chopped
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Steps
1
Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.
2
In 2-quart heavy saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250°F on candy thermometer.
3
When syrup is 250°F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.
4
Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet. Let stand about 30 minutes or until completely set.
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The candy can also be spooned into a foil-lined and buttered 8-inch square pan. Let stand until set, then cut into squares.
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