3 c. sugar
½ c. light corn syrup
2/3 c. water
2 egg whites
¼ tsp. salt
¼ tsp. vanilla
1 c. chopped nuts

Mix sugar corn syrup and water together.  Microwave on high for 12 minutes and 15 seconds.  (Alternative instructions from Betty Crocker: Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.)

Beat egg whites and salt to stiff peaks.  Slowly pour syrup mixture over egg whites, stirring constantly.  Mix until no longer shiny.

Stir in vanilla and nuts.

Spoon onto waxed paper.  Let stand at room temperature for at least 12 hours until candies are firm.  Store in airtight container.


Recipe from my cousin, Ginny Watson