2 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites, stiffly beaten
1 tsp. vanilla flavoring
1 cup chopped pecans

Combine sugar, corn syrup and water; stir over low heat until sugar dissolves.

Boil to light crack stage or until candy thermometer reaches 270°F.

Slowly pour over stiffly beaten egg whites, beating constantly with rotary or electric beater. Beat until mixture is cool and holds its shape.

Add vanilla flavoring and nuts; pour into lightly buttered pan. Cut into squares when cool.

Cooks Note: Use of a candy thermometer is recommended.