some textTotal time:

35 minutes

some textIngredients:

  • 2 1/3 cups sugar
  • 2/3 cup white corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 cup chopped pecans
  • 1/2 teaspoon vanilla

some textDirections:

1. Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.

2. Boil1 without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.

3. Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.

4. Fold in nuts and vanilla.

5. Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.

6. Store in tins.

1to heat the contents untill it bubbles profusely