While syrup cooks, beat egg whites in medium bowl. Beating constantly, pour 1/3 on egg whites. Cook remaining syrup to very hard ball stage, 265 degrees. Mixture will form a firm ribbon that bends when lifted from cold water. Pour over first meringue in a fine stream until mixture is stiff and holds its shape, losing its gloss. Add vanilla. Drop by teaspoonfuls on waxed paper or foil. You may divide into 2 bowls and color, or use different extract.

You may top each mound with a pecan or almond. If candy seems stiff, drop 1 or 2 drops of hot water and beat it in. Choose a clear dry day. Store between waxed paper in a tight container to keep out moisture.