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

1Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
2Boil1 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.
3Remove 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.
4Fold in nuts and vanilla.
5Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
6Store in tins.
1to heat the contents untill it bubbles profusely
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