3 cups sugar
3/4 cup light corn syrup (Karo)
1 cup boiling water
pinch of salt
3 egg whites, stiffly beaten
1 cup finely chopped pecans
3/4 tsp. vanilla

Slowly bring sugar, syrup, water and salt to a boil. Cook to hard ball stage (250-266°F on candy thermometer).

Pour mixture over egg whites; beat until it starts to thicken. Add pecans and vanilla.

Beat until thick enough to drop a small amount at a time onto waxed paper. Cool.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 pieces.