2 1/2 c. white sugar
1/2 c. hot water
1/2 c. white Karo syrup
2 egg whites
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped nuts

Combine sugar, water, Karo syrup in a saucepan. Heat slowly to boiling, stirring until sugar is dissolved. Continue cooking until a soft ball, 234 degrees. Beat egg whites and salt until stiff. Pour about 1/3 of syrup over egg whites slowly, continue beating and boil balance of syrup to 255 degrees. Pour it into the eggs and beat stiff. Add vanilla and nuts. Pour into buttered pan and cool. Cut before it hardens.