3 cups sugar
3/4 cup light corn syrup (Karo)
1/2 cup hot water
2 egg whites
1 (3 oz.) pkg. raspberry jello
1 cup chopped nuts

Cook sugar, syrup and water to hard ball stage (252°F on candy thermometer), stirring often.

Beat egg whites until foamy; add jello powder and continue beating until egg whites form a peak.

Slowly beat in the hot syrup mixture. Continue beating until mixture will hold a shape. Add nuts and drop quick on waxed paper or pour into greased pan.

Cooks Note: Use of a candy thermometer is recommended.