Total time:

35 minute

Ingredients:

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

Directions:

  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