5 c. sugar
1 c. white corn syrup
1 c. water
2 egg whites

Mix all ingredients together in saucepan. Bring to boil and cook until forms hard ball when dropped into cold water (hold its shape when picked up and rolled between your fingers). While syrup is cooking, beat egg whites until very stiff (drag a rubber spatula through egg whites and the sides will not fall over). When syrup is cooked, pour cooked syrup into egg whites, gradually. Beating well after each addition. the electric mixer can be used. Set the syrup back onto the stove every few minutes to bring back just to a boil. After all syrup is added, add vanilla and 1 cup chopped pecans. Beat hard. Pour onto buttered pan or drop by spoonfuls on greased cookie sheet.