2 egg whites (at room temperature)
1 (3 oz.) pkg. cherry gelatin
3 c. sugar
3/4 c. light corn syrup
3/4 c. hot water
1 c. chopped candied cherries or pecans
Whole candied cherries & pecans

Beat egg whites until stiff; gradually add gelatin and beat until gelatin is dissolved. Set aside. Combine sugar, corn syrup and water; bring to boiling point, stirring until sugar is thoroughly dissolved. Continue boiling to the firm ball state (250 to 252 degrees).

Slowly pour syrup into egg white mixture, beating while pouring. Continue beating until mixture becomes dull in color. Stir in cherries or pecans and drop by teaspoon on greased cookie sheet. Garnish with whole cherry or pecan half. Yields approximately 4 dozen candies.