4 c. sugar
1 c. light corn syrup
Dash of salt
3 egg whites
1 tsp. vanilla
1/2 c. chopped pecans

Combine sugar, corn syrup, 3/4 cup water and salt in 2 quart glass. Microwave on high for 19 minutes, stirring every 5 minutes. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonfuls onto waxed paper.