2 2/3 c. granulated sugar
2/3 c. Karo syrup
2/3 c. water
2 egg whites
1 c. pecans (chopped)
1/2 tsp. salt
1/2 tsp. vanilla extract

Cook sugar, syrup, water and salt in pot. Cook to exactly 265 degrees on a candy thermometer. Remove from heat. Pour in thin stream over stiff egg whites. Beat until holds shape. Add nuts and vanilla extract. Drop on waxed paper.

Optional: Put pecan halves on top of each piece of candy.