2 egg whites
3 c. sugar
1/2 c. white Karo syrup
1/3 c. hot water
1 tsp. vanilla
1 c. walnuts

Combine sugar, Karo syrup and water in heavy saucepan. Cook slowly to soft ball stage.

Add to beaten egg white, one tablespoons at a time, until half of syrup is used. Cook remaining syrup to firm ball stage. Add to egg whites. Beat until mixture loses its glossiness. Add vanilla and nuts. Drop onto waxed paper to cool. Store in refrigerator or cool place.