3 c. white sugar
1 c. brown sugar
1 c. white corn syrup
2 egg whites, beaten separately
1 c. boiling water
1 c. broken pecans

Combine sugar, syrup and water; stir constantly until sugar dissolves and mixture comes to boiling. Cook to hard ball stage without stirring; remove from heat.

Immediately beat egg whites until stiff. Pour hot syrup in a thin stream over beaten eggs, beating constantly until mixture forms soft peaks and begins to lose its gloss. Add broken pecans. Pour out on large greased platter; cut before it cools.

NOTE: If a different flavor is desired, divide the sugar equally, 2 cups each.