3 1/3 c. sugar
2/3 c. water
1/2 c. Karo syrup (white)
2 egg whites
1 c. pecans, chopped
1/2 tsp. vanilla

Beat egg whites until real stiff and set aside. Make syrup with water, sugar and syrup. Mix well. Cook syrup until it forms a soft ball. Then cool in ice water for about 5 minutes. Then pour 1/2 cup of syrup over egg whites and cool the other half of syrup 5 more minutes while continuing to beat the egg white mixture until the gloss is gone.

Pour remaining syrup (slowly) in egg whites and keep beating until stiff. Add pecans and vanilla and beat. Spoon onto waxed paper (fast). Cool and store in cool place.