2 1/2 c. sugar
1/2 c. water
1 c. chopped pecans
3/4 c. white corn syrup
1 tsp. vanilla
2 egg whites

Mix sugar, corn syrup, water and vanilla in saucepan. Stir over low heat until sugar is dissolved, then cook without stirring to 260 degrees, or until a little dropped into cold water forms a hard ball. Remove from heat and pour, beating constantly, in a fine stream into beaten egg whites. Beat until mixture holds its shape, fold in nuts. Drop quickly from tip of a buttered spoon, onto wax paper in individual pieces. Makes 48 pieces.