2 1/2 c. sugar
1/2 c. white Karo
2 egg whites
1/2 c. chopped nuts
1/2 c. water
1/4 tsp. salt
1 tsp. vanilla

In 2 quart saucepan, combine sugar, Karo, water, and salt. Cook to hard ball stage (260 degrees) stirring only until sugar dissolves. Beat egg whites until stiff peaks form. When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape (about 4-5 minutes). Add nuts. Drop from a teaspoon onto waxed paper. Makes about 40.