3 c. sugar
3/4 c. corn syrup
3/4 c. water
1/4 tsp. salt
2 egg whites
1 (3 oz.) cherry Jello
1 c. chopped walnuts
1/2 c. maraschino cherries

Cook water, syrup and sugar to 250 degrees on candy thermometer. Beat 2 egg whites to soft peaks. Add cherry Jello gradually to egg whites. Beat until stiff peaks form. When water, syrup and sugar reach 250 degrees, remove from heat and gradually pour over egg whites. Beat on high speed until mixture begins to lose its gloss. Stir in 1 cup nuts and 1/2 cup cut up maraschino cherries. Use teaspoon to drop mixture onto wax paper. Spoon quickly so mixture stays smooth.