Angelica is a native European herb whose stalks are candied in sugar syrup when they are green. It is available at specialty food stores.

2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites, beaten until stiff but not dry
1 teaspoon vanilla extract
1 cup nuts, coarsely chopped
About 18 red candied cherries, halved
About 18 green candied cherries or
    pieces of angelica, chopped

In a saucepan, mix the sugar, corn syrup, salt and water. Clip a candy thermometer to the side of the saucepan. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until it reaches the firm-ball stage (248 degrees F).

Beating constantly, pour about half of the syrup over the egg whites. Cook the remainder of the syrup until it reaches the soft-crack stage (272 degrees F).

Add the cooked syrup to the egg-white syrup, beating until the mixture holds its shape. Add the vanilla extract and the nuts. Drop tablespoonsful of the mixture onto sheets of wax paper. Decorate the divinity with the red cherry halves and the chopped green cherries or angelica. Let the divinity stand until it is firm.