3 cups sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
2 egg whites
1 (3 oz.) pkg. strawberry jello
1/2 cup flaked or shredded coconut
1 cup chopped pecans

Combine sugar, corn syrup and water in heavy saucepan. Bring to a boil, stirring constantly. Reduce heat and continue cooking, stirring occasionally, to hard ball stage (252°F on candy thermometer).

Beat egg whites until fluffy; add jello powder, beating until mixture forms peaks.

Pour hot syrup in thin stream into egg whites, beating constantly. Beat until candy loses gloss and holds shape.

Fold in coconut and nuts. Pour to greased shallow pan.

Cooks Note: Use of a candy thermometer is recommended.

Makes 5 dozen.