2 egg whites, stiffly beaten (add dash of cream of tartar)
3 c. granulated sugar
1 c. boiling water
3/4 c. clear Karo corn syrup
3/4 c. coarsely chopped pecans
1 tsp. vanilla extra
Extra powdered sugar

Boil water, sugar, and corn syrup to 234 degrees F. on candy thermometer. Using ladle, dip half of syrup mixture out mix thoroughly.

Continue boiling remaining syrup mixture until it is 270 degrees F, then add to egg white mixture. Beat thoroughly. Add powdered sugar by tablespoonfuls until candy stiffens and gloss disappears. Add vanilla extract and pecans. Mix thoroughly.