Creamy milk chocolate covers these Easter eggs with a soft walnut nougat center. The nougat is a basic divinity recipe made extra rich with the addition of white chocolate. Use pastel tinted Royal Icing along with your imagination to turn these candy Easter eggs into treats your family will love.

Vanilla Nut Easter Eggs

Ingredients:

Center:

2 large egg whites

2½ cups granulated sugar

½ cup light corn syrup

½ cup water

¼ teaspoon salt

2 teaspoons pure vanilla extract

1 cup (8 ounces) white chocolate, broken into small pieces

1 cup walnuts or pecans, coarsely chopped

Coating:

1½ cups (12 ounces) milk chocolate (or semi-sweet chocolate)

1 tablespoon shortening

Royal Icing decoration (optional)

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Line a large baking sheet with parchment paper. Set aside.
   

Tip: Before beginning to make the candy, have all ingredients prepared and ready to use.

Center:

2. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Set aside.
   
   
3. In a medium heavy saucepan over medium heat, combine sugar, corn syrup, water, and salt; stir with a rubber spatula or wooden spoon until sugar is dissolved and the mixture comes to a boil.  
   
   
4. Clip a candy thermometer to the inside of the pan, raise the heat to medium-high, and continue to cook without stirring. The sugar mixture will cook until it reaches a temperature of 260 degrees F.
   
   
5. As the temperature reaches 245 to 250 degrees F, continue beating the egg whites until stiff peaks form.
   
   
6. When the sugar mixture reaches 260 degrees F, remove the pan from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed.
   
   
7. Slowly add the vanilla. Continue beating at high speed until the candy changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes.
   
   
8. As soon as the texture changes to the rough dull texture, slow the electric mixer to a medium speed and add the white chocolate pieces, stirring until chocolate is melted and mixed in.  Add the nuts, and stir until mixed.
   

Tip: the candy will be stiff and difficult to stir. If necessary, turn the mixture out onto a pastry board or marble pastry board and knead with your hands to mix the nuts into the candy.

9. Shape candy into egg shapes, about 2” in diameter.  Place eggs on baking pan, cover and refrigerate until well chilled, 1 to 2 hours.
   
   Coating:
10. In top of a double boiler over hot water, melt chocolate and shortening; stir to combine.
    

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.

11. Place each egg on the end of a fork; dip the eggs into the melted chocolate mixture to coat, allow any excess chocolate to drip back into the pan. Use a toothpick to push the eggs off the fork and onto the baking pans; let sit until the chocolate is set.
    
    
12. Decorate with Royal Icing (optional.)
    
    Makes about 2 dozen Easter eggs
    
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