2 c. sugar
1/2 c. Karo (white)
1/2 c. water
2 egg whites
1 tsp. vanilla
2 c. pecans

Cook sugar, Karo and water until the syrup spins a thread. Add 1/2 syrup mixture to the stiffly beaten egg whites and beat well. Return balance of syrup to fire and cook until a little becomes brittle in cold water. Then add to egg whites and continue beating. When mixture becomes peaky add pecans and vanilla. Drop by teaspoonfuls on waxed paper.