4 c. sugar
1 c. light corn syrup
3/4 c. water
4 egg whites
2 tsp. white vinegar
1 tsp. vanilla
1 c. chopped walnuts, pecans or black walnuts

Place the sugar, syrup and water into a heavy saucepan and stir until sugar is dissolved. Then cook without stirring to 255 degrees on candy thermometer or until a little dropped in cold water forms a hard ball. Remove from heat and add the 2 teaspoons vinegar. Pour in a fine stream into stiffly beaten egg whites keeping the mixer running slowly while adding the hot syrup.

Continue beating at higher speed until mixture loses its gloss and holds its shape. Fold in vanilla and nutmeats. Drop quickly from tip of spoon onto waxed paper, or may spread into buttered pan. During humid weather, cook and beat longer. Yield: 75 to 90 pieces depending on size.