2 cups sugar
1/2 cup honey
1/2 cup water
2 egg whites, well beaten
1/2 cup chopped nuts

Combine sugar, honey and water. Boil until syrup spins a thread (278°F on candy thermometer).

Pour over egg whites, beating continuously. Add nuts just before mixture starts to set.

When mixture crystallizes drop by teaspoon on waxed paper.

Variation: Candied cherries of candied rhubarb may be added.

Cooks Note: Use of a candy thermometer is recommended.

Makes 20 servings.