3 c. sugar
1/2 c. Karo white or light syrup
2/3 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
1 c. chopped pecans

Combine first 4 ingredients into saucepan. Cook over medium heat, stirring constantly, until mixture boils. Then cool without stirring to firm ball stage (248 degrees) or until a small amount of mixture forms a firm ball when tested in very cold water. Just before syrup reaches 248 degrees, beat egg whites until stiff, but not dry. Pour syrup slowly over egg whites, beating constantly until all syrup is added. Continue beating until nearly stiff enough to hold its shape; add vanilla and nuts. Drop from tip of spoon onto waxed paper. Makes 1 3/4 pounds.