4 c. sugar
1 c. white Karo
1 c. water
3 egg whites, beaten stiff
1 tsp. vanilla
1 c. pecans, chopped

Mix sugar, water and Karo; cook with candy thermometer to 255°F or hard-ball stage. Pour mixture over beaten egg whites, beating continually, until candy loses its gloss, adding the vanilla and nuts. (Add vanilla and nuts before the candy loses gloss.) Drop by teaspoon onto waxed paper.

Makes over 100 pieces.