1 1/2 c. light corn syrup
1/8 tsp. salt
2/3 c. crunchy style peanut butter
1 egg white, stiffly beaten

Combine corn syrup and salt in a small saucepan. Bring to a boil, remove from heat and add peanut butter, stirring until melted. Pour syrup in a fine stream over beaten egg whites, beating constantly. Serve warm or cool over ice cream. Makes 2 to 2 1/2 cups.