3 c. sugar
1 c. light corn syrup
1/2 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla extract
1 c. finely chopped pecans

Combine first 4 ingredients in a heavy kettle; cook over low heat, stirring constantly until sugar dissolves. Increase heat to high and cook, without stirring until mixture reaches hard ball stage (260 degrees).

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a thin stream over egg whites while beating constantly at high speed with an electric mixer. Add vanilla and continue beating 5 to 10 minutes until mixture holds its shape. Drop by teaspoonfuls onto waxed paper. Yield about 3 1/2 dozen.