2 1/2 c. sugar
1/2 c. light Karo syrup
1/2 c. water
1/2 c. nuts
2 egg whites, beaten stiff
1/2 tsp. vanilla

Cook sugar, Karo and water to "thin syrup stage". Slowly pour 1/3 over egg whites, beating constantly. Cook remaining syrup to "thread stage" (232 degrees F.); add one half to egg white mixture, beating constantly. Cook remaining syrup to "firm ball stage" (248 degrees), add to egg white mixture. Add vanilla; beat. Makes 4 dozen.