Orange-Pistachio Divinity Recipe

Introduction

Orange-Pistachio Divinity is a classic, airy candy with a delicate citrus twist and crunchy pistachios. Its light, fluffy texture and sweet, slightly tangy flavor make it a delightful treat perfect for sharing or gifting.

Ingredients

• 2 large egg whites
• 2-2/3 cups sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 2/3 cup pistachios, coarsely chopped

Instructions

1. Step 1: Place the egg whites in the bowl of a stand mixer and let them stand at room temperature for 30 minutes. Meanwhile, line two 15x10x1-inch pans with waxed paper.
2. Step 2: In a large heavy saucepan, combine the sugar, corn syrup, and water. Cook and stir over medium heat until the sugar dissolves and the mixture comes to a boil. Then cook without stirring until a candy thermometer reads 252°F (hard-ball stage).
3. Step 3: Just before the syrup reaches 252°F, beat the egg whites on medium speed until stiff peaks form. With the mixer running on high, slowly pour the hot sugar syrup in a thin stream over the egg whites, beating constantly and scraping the bowl occasionally.
4. Step 4: Add the grated orange zest and vanilla extract, then continue beating until the candy holds its shape and begins to lose its gloss, about 5-6 minutes. Be careful not to overbeat, as the candy will stiffen and crumble.
5. Step 5: Immediately fold in the chopped pistachios, then quickly drop tablespoonfuls of the mixture onto the prepared pans. Let the divinity stand at room temperature until dry to the touch.

Tips & Variations

• For a different flavor twist, try substituting lemon zest or almond extract for the orange zest and vanilla.
• Chop pistachios coarsely for extra crunch, or finely for a more even texture throughout.
• Use a fresh candy thermometer to ensure accurate temperature for the sugar syrup, which is crucial for the right texture.

Storage

Store the divinity in an airtight container between layers of waxed paper at room temperature. It will keep well for up to two weeks. Avoid refrigeration, as moisture can cause the candy to become sticky. To refresh slightly hardened pieces, let them come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work, but make sure to use a large bowl and be prepared to beat the egg whites continuously while carefully pouring the hot syrup.

What if the candy is too sticky or too hard?

If the candy is sticky, the sugar syrup may not have reached the hard-ball stage; try cooking it a little longer next time. If it turns too hard and brittle, the syrup might have overcooked—remove from heat a bit earlier.

Orange-Pistachio Divinity Recipe

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Orange-Pistachio Divinity is a classic, fluffy, and chewy confection made from whipped egg whites, sugar syrup, and aromatic orange zest, enriched with crunchy pistachios. This candy is light, sweet, and perfect for gifting or enjoying as a special treat during holidays or celebrations.

• Author: mia
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: About 3 dozen pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Divinity Candy Ingredients

• 2 large egg whites
• 2–2/3 cups sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 2/3 cup pistachios, coarsely chopped

Instructions

1. Prepare Egg Whites and Pans: Place the egg whites in the bowl of a stand mixer and let them stand at room temperature for 30 minutes to reach the right temperature for whipping. Meanwhile, line two 15x10x1-inch pans with waxed paper to prepare for setting the divinity drops.
2. Cook Sugar Syrup: In a heavy, large saucepan, combine the sugar, light corn syrup, and water. Stir the mixture until the sugar dissolves. Bring it to a boil over medium heat without stirring further. Use a candy thermometer to monitor the temperature until it reaches 252°F, the hard-ball stage, essential for proper candy structure.
3. Whip Egg Whites: Just before the syrup reaches 252°F, begin beating the egg whites on medium speed until stiff peaks form. This aerates the egg whites, forming the fluffy base for the divinity.
4. Combine Syrup and Egg Whites: With the mixer running on high, slowly pour the hot sugar syrup in a thin, steady stream into the whipped egg whites, beating constantly. Occasionally scrape down the sides of the bowl to incorporate all ingredients evenly. Add the grated orange zest and vanilla extract, continuing to beat until the mixture holds its shape and starts to lose its gloss, about 5–6 minutes, careful not to overbeat to avoid a crumbly texture.
5. Fold in Pistachios: Gently fold the coarsely chopped pistachios into the candy mixture, distributing the nuts evenly throughout without deflating the mixture.
6. Shape and Set: Quickly spoon the mixture by tablespoonfuls onto the prepared waxed paper-lined pans. Let the divinity drops stand at room temperature until dry to the touch, ensuring a chewy yet set texture.
7. Store Properly: Once dry, store the divinity candy between layers of waxed paper in an airtight container at room temperature to maintain freshness and prevent sticking.

Notes

• Use a reliable candy thermometer to ensure the syrup reaches the correct temperature for perfect texture.
• Do not overbeat the divinity mixture as it can harden and crumble.
• Let egg whites come to room temperature for better volume when whipping.
• If desired, substitute pistachios with other nuts like almonds or pecans for flavor variation.
• Store in a cool, dry place to keep the candy from becoming sticky.

Keywords: divinity candy, orange pistachio candy, homemade divinity, holiday candy, egg white candy