2 c. sugar
1/2 c. corn syrup
1/2 c. water
3/4 c. candied cherries
2 egg whites
3/4 c. blanched almonds

Put the sugar, water and corn syrup into a saucepan. Stir it while it dissolves over low heat, then let come to a boil without stirring to 265 degrees or the light crack stage. While it is cooking beat egg whites until stiff.

When syrup is ready pour over eggs, beating constantly. Beat until creamy, then add nuts and cherries. Pour into a buttered pan and let set, then cut into squares.