2 1/2 c. sugar
1/2 c. white Karo corn syrup
1/2 c. water
Whites of 2 eggs
1 c. cut pecans
1 tsp. almond extract

Mix sugar, syrup and water and boil until it forms a firm ball. Beat egg whites until stiff. Gradually pour the boiling syrup into the stiffly beaten egg whites. Add almond extract (1 teaspoon).

When candy begins to get dull, add finely chopped pecans or candied cherries. Beat until dull. Pour on buttered cookie sheet or drop by spoonful on buttered cookie sheet.