Chocolate Divinity

1 cup walnuts
3 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces mini chocolate morsels

Preheat the oven to 325�F. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature. Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250�F, about 5 minutes.

As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250�F syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes.

Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.

Yield: 2 dozen