Holiday Recipes with The Reverend Michael Alan: ROOT DIVINITY
This year Art in the Age has teamed up with resident cooking guru, The Reverend Michael Alan, to create a series of ROOT and SNAP inspired food and drink recipes for the holiday. These recipes are easy to prepare, and great for entertaining. Pick up a bottle of ROOT and/or SNAP and try them out with family and friends.
The Reverend’s ROOT Divinity
1/3 Cup ROOT
2 Egg Whites
2 1/2 Cups Sugar
1/4 teaspoon Salt
1/2 Cup Dark Corn Syrup
1/2 Cup Water
1 Cup Pecans, toasted and coarsely chopped
Reduce the Root by half and set aside.
Whip the egg whites with a couple tablespoons of the sugar to stiff peaks and set aside.
In a 3 quart sauce pan, add the remaining sugar, salt, corn syrup and water. Stir to combine over medium high heat until it starts to boil. Brush down any sugar crystals that form on the sides of the pan with water, gently swirl the mixture in the pan (but do not stir) until it reached Hard Ball stage (260 degrees on a candy thermometer).
With the mixer running on medium, slowly pour the hot sugar into the egg whites. Once incorporated, add the reduced Root and turn the mixer to high. Mix for about 5 minutes and then add the pecans. Continue to mix until a spoonful dropped onto a piece parchment stands up proud. This can take anywhere from 5-10 minutes, you just have to test it- good divinity should sit nice and tall towards the heavens.
Working quickly (this will harden very fast), drop spoonfuls of divinity onto parchment paper and allow to cool before enjoying. Store any left over divinity in an airtight container.
