3 c. sugar
3/4 c. white corn syrup
3/4 c. water
2 egg whites, beaten
1 tsp. vanilla extract
1 c. chopped pecans
candy thermometer

In large saucepan, dissolve sugar and syrup in water. Without stirring cook to a firm ball stage (240°F on candy thermometer). Remove pan from heat. In a separate bowl, stiffly beat egg whites. Add sugar, syrup and vanilla. Continue beating until mixture will hold shape when dropped from a spoon. Stir in pecans. Drop mix by spoonfuls onto wax paper.

Makes about 50.