4 c. sugar
1 c. white Karo syrup
1 c. water
4 egg whites
1 tsp. vanilla
2 c. chopped walnuts or pecans or both

Put sugar, water and syrup in saucepan. Boil without stirring very much until mixture reaches the soft crack stage (or spins a hair). Just before this stage, beat the egg whites in large bowl until stiff but not dry. Slowly add syrup while still beating on high. (Hold the pan high above and pour a thin stream into the egg whites; this will make it creamier.) Keep beating on high until thick and creamy. Beat until it loses glossy appearance. Add vanilla, then nuts. Drop by spoonfuls on wax paper. Store in covered tin. Put wax paper between layers.