- 2 2/3 C sugar
- 2/3 C light corn syrup
- 1/2 T C water Use 1less on humid days
- 2 egg whites
- 1 tsp vanilla
- 2/3 C broken nuts
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
In mixer bowl, beat egg whites till stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat till mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer) Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper.