2 cups sugar
1/2 cup boiling water
1/3 cup white corn syrup (Karo)
1/4 tsp. salt
2 egg whites
1 tsp. vanilla
1/2 cup chopped nuts (walnuts or pecans)

Put first 4 ingredients in little pot; bring to bubbling boil. When boiling, put lid on and boil for about 2 minutes. Ready when it forms a soft ball in cold water (234-240°F on candy thermometer).

While boiling, beat 2 egg whites stiff.

Add heated mixture to egg whites with mixer going. Blend well. Add 1 teaspoon vanilla. Beat until glossiness is dull, about 8 to 10 minutes. Stir in nuts.

Drop rounded teaspoonfuls on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 4 dozen.

Submitted by: Leslie Doyle