3 c. white sugar
1 c. white Karo
1/2 lb. pecans
1/2 lb. hazelnuts
1/2 lb. walnuts
3/4 c. water
2 egg whites
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. Brazil nuts

Cook sugar, Karo and water until it forms a soft ball, 230 degrees on candy thermometer. Take 1 cup of above mixture and beat slowly into stiffly beaten egg whites. Cook remainder of syrup until it spins a thread, 288 degrees on candy thermometer. Add this to egg white mixture. Beat with spoon until it pops. Add 1 teaspoon vanilla. Add nuts and fruit, as much as you desire. Grease hands and shape. Let eggs stand until dry. Cover with chocolate.