Ingredients:

  • 2 cups brown sugar
  • ½ cup water
  • 1 egg white
  • 1 teaspoon vanilla
  • ½ cup chopped nuts

Directions:

Combine brown sugar and water, and boil until soft ball or 239º on candy thermometer. Beat egg white until very stiff; add sugar syrup slowly and lightly to egg white. Put in vanilla and chopped nuts. Drop by spoonfuls on waxed paper.

This recipe appeared in Southern Sweets: Down-home desserts from Our State magazine. Recipe by Our State writer Martha Long who contributed her cousin’s recipe for seafoam, which, she says, came from an old Rumford baking powder cookbook. This recipe also appeared in the December 2000 issue of Our State magazine.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×