2 cups sugar
1 1/2 cups brown sugar
1/4 cup dark corn syrup (Karo)
3/4 cup hot water
1/8 tsp. salt
2 egg whites, stiffly beaten
1 tsp. vanilla
1 cup pecan halves
1 (7 oz.) pkg. chopped dates

Combine sugars, syrup, water and salt in heavy saucepan. Stir over medium heat until dissolved.

Bring to a boil without stirring; boil to soft ball stage (235°F on candy thermometer).

Remove from heat. Beat egg whites stiff but not dry. Pour syrup in a thin stream into egg whites, beating constantly. Add vanilla; stir in pecans and dates when candy thickens and begins to lose gloss.

Drop by rounded teaspoonfuls on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 75 drops.