Old fashioned divinity cookies (aka divinity candy) are a nougat-like no-bake Christmas treat made with egg whites, sugar, corn syrup, and toasty pecans. Light and airy, they literally melt in your mouth!

Plate filled with classic divinity candy cookies topped with pecans, perfect for holiday desserts or edible gifting.

Although I call this classic treat “divinity cookies,” they are technically more of a homemade confection or Christmas candy recipe than a cookie. That said, divinity Christmas candy sure looks like cookies and are a perfect recipe for a Christmas cookie exchange or your holiday treat platters.

I love my old fashioned divinity candy just the way I have written in this recipe: infused with warm vanilla flavor and bits of crunchy pecans. However, you can leave out the pecans if you prefer them nut-free.

Close-up of a pecan-topped divinity cookie held in hand.

No matter how you make yours, this classic divinity candy recipe is the perfect base for getting creative. It’s tried and true for a reason, so I know you’ll love the old fashioned divinity recipe as much as we do!

Why you’ll love this recipe

It’s a no-bake recipe made with simple ingredients.
You’ll love the sweetness paired with the toasty nuts and warm vanilla.
Airy, meringue-like texture.
Great for cookie exchanges, cookie platters, holiday treat boxes, or, gifting.

Ingredients for Divinity Cookies

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Measured ingredients for making old fashioned divinity candy: granulated sugar, light corn syrup, eggs, vanilla extract, and pecans.

Granulated sugar
Light corn syrup – Corn syrup prevents any sugar crystals from forming, keeping the texture nice and smooth.
Water – Water dissolves the sugar as it boils.
Large egg whites – Crack the eggs and separate the egg yolks from the egg whites. Keep the yolks in the fridge and use them for breakfast tomorrow. Keep the whites at room temperature so they whip up easily.
Vanilla extract – Adds flavor, can be swapped for a different flavor of extract if desired.
Pecans – Pecans are optional but I like to use finely chopped pecans for inside the divinity candy and a toasted pecan half on top.

How to Make Pecan Divinity Cookies

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Four-step collage for making divinity candy recipe with pecans: boiling sugar, whipped egg whites, thickened candy mixture, and finished old fashioned divinity cookies topped with pecan halves on a parchment-lined baking sheet.

Step 1: Over medium-low heat, cook sugar, corn syrup, and water together in saucepan. Stir constantly until the sugar has dissolved and the mixture comes to a boil. Once it boils, stop stirring. Insert a candy thermometer and let it continue cooking undisturbed until it reaches 260℉.

Jaclyn’s Kitchen Faves

The ThermoPro digital candy thermometer takes the guesswork out of making divinity, toffee, and more with precise, easy-to-read temperatures. Plus, its easy-to-clean design makes upgrading a no-brainer!

Step 2: Meanwhile, in the bowl of a stand mixer, use the whisk attachment on medium speed to beat the egg whites to stiff peaks.

Step 3: Once the hot syrup mixture reaches 260℉, remove it from the heat. With your stand mixer on medium speed, pour the hot mixture into the egg whites very slowly in a thin stream. If you add them too quickly the heat will cookie your eggs, which we do not want. Add vanilla extract. Continue to mix for 5-10 minutes until the mixture holds its shape and loses its gloss. Gently fold in the pecans, if using.

Pro Tip:

Toast the pecans for extra nuttiness. Do this in a single layer on a baking sheet in the oven at 350F for 8-10 minutes, turning the pecans halfway through.

You can also toast them in a skillet on the stove for 3-5 minutes, stirring often.

Step 4: Quickly use a spoon to scoop out the divinity mixture and another spoon to drop dollops of the candy mixture onto lined baking sheets. If adding a pecan half to the tops of each one, do that now. Let them sit at room temperature overnight or until the candies firm up (8-12 hours).

Close-up of pecan-topped divinity cookies piled on a white plate. showcasing the light, airy texture of this classic divinity candy recipe.

Storage

Divinity cookies don’t need to be refrigerated, which is great for making edible gift packages and bringing desserts to someone else’s house.

They can be stored at room temperature in an airtight container for up to a week. If you have enough to stack in layers, place a piece of parchment paper between each one so they don’t stick.

Freezer: If you’re making a double batch, freeze some! Keep them frozen for up to 2 months. Just thaw them at room temperature before serving.

Recipe Tips

Use room temperature eggs.
Make sure the mixing bowl for the egg whites is clean and free of any drop of egg yolk. If there is a trace of yolk, the whites won’t fluff to stiff peaks.
If you try to scoop the mixture out and it does not hold its shape, continue to beat until it does.
Do not place the cookies in the fridge to set. Avoid moisture; otherwise, they won’t set and will become soggy.

Additions and variations

Swap the vanilla extract. Use almond or rum extract. Orange or lemon extract, or even peppermint extract would work.
Add food coloring. You can also add a drop or two of red or green gel food coloring to color this divinity candy recipe for the holidays.
Use a different type of nut. Divinity with pecans is a traditional favorite, but feel free to use other nuts like almonds or walnuts.
Make them nut-free. Fold in some mini chocolate chips and then add a few on top.

More Holiday Treat Recipes

Recipe

Plate of classic divinity cookies topped with pecans.

Recipe

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Divinity Cookies

Author: Jaclyn

Prep: 20

Resting Time 12

Total: 12 20

Divinity cookies are a classic no-bake treat made with fluffy egg whites, sugar, and pecans—perfect for holiday gifting or cookie exchanges!

Equipment

candy thermometer

Ingredients

▢ 2 ⅔ cups granulated sugar
▢ ½ cup light corn syrup
▢ ½ cup water
▢ 2 large egg whites room temperature
▢ 1 teaspoon vanilla extract
▢ ⅔ cup finely chopped pecans
▢ toasted pecan halves optional topping

Instructions

Line baking sheets with parchment paper and grease 2 spoons with non-stick cooking spray. Set aside
In a saucepan over medium-low heat, cook the sugar, corn syrup, and water, stirring constantly until all the sugar is dissolved and the mixture comes to a boil.
Insert your candy thermometer. Continue cooking, without stirring, until the mixture reaches 260℉ (hard ball stage).
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form.
Once the hot sugar mixture reaches 260℉, remove from heat. With the mixer on medium speed, carefully and very slowly mix the hot sugar syrup into the egg whites, pouring in a thin stream. Add vanilla extract.
Increase to high speed and continue to mix for 5-10 minutes, or until the mixture holds its shape and loses its gloss. Do not over mix.
Gently fold in the pecans.
Quickly drop dollops of the mixture on the lined pans. Use one spoon to scrape the mixture off the other spoon. Optional: Top each with a pecan halve.
Allow to set at room temperature overnight, or until the candies are dry and firm.