3 c. light brown sugar
1 c. boiling water
2 egg whites, beaten stiff
1 tsp. vanilla
1 c. chopped nuts

Add boiling water to sugar; stir until dissolved, then cook until it spins a thread. Remove from heat. Pour bubbling syrup in fine stream over beaten eggs, beating constantly. Add vanilla. Continue beating until soft and creamy. Fold in nuts. Drop by teaspoonful on waxed paper.