3 c. sugar
1/2 c. Karo syrup
2/3 c. water
2 egg whites
1/8 tsp. salt
1 tsp. vanilla
1 c. pecans, chopped

In a 2 quart saucepan, mix sugar, Karo and water. Stir over medium heat until sugar is dissolved. Cover tightly and let boil for 3 minutes. Insert a candy thermometer and let cook gently until temperature reaches 250 degrees.

While sugar is cooking in a small bowl mix the egg whites and salt until stiff peaks can be formed. Transfer the egg whites to a large bowl and pour hot syrup slowly in a thin stream on top of egg whites. Beat with electric mixer on high speed. Add vanilla and nuts; beat well until mixture begins to lose its gloss or a small amount dropped from a spoon holds its shape. Drop by spoonfuls onto waxed paper and allow to set.