3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, unbeaten
1 (3 oz.) pkg. strawberry Jello
1/2 c. flaked coconut
1 c. chopped pecans

Combine sugar, corn syrup and water in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat and continue cooking, stirring only occasionally, to hard ball stage (252 degrees). Beat egg whites until fluffy, then add the Jello, beating until mixture forms peaks. Pour hot syrup in thin stream into the beaten whites, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into greased 9 x 9 x 2 inch pan. Makes 5 dozen pieces.