2 c. sugar
1/2 c. water
2 egg whites
1/2 c. unsulphured molasses
1 tsp. vanilla extract
1 c. chopped nuts

Combine sugar, molasses and water in a sauce pan. Place over medium heat and stir until sugar is dissolved. Boil without stirring until temperature on candy thermometer reaches 250 degrees, or when a small amount dropped in cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Add syrup in a steady stream, beating constantly. When mixture is stiff, fold in vanilla and nuts. Drop by tablespoons onto waxed paper. Makes 1 pound.