2 cups sugar, divided
2/3 cup water, divided
1/2 cup light corn syrup (Karo)
2 egg whites, stiffly beaten
1 tsp. vanilla
dash of salt
1 cup broken pecans

Boil 1/2 cup sugar and 1/3 cup water until the slightly hard ball stage (240°F on candy thermometer).

Combine remaining sugar and water with corn syrup; bring to a boil. Boil until the hard ball stage (252°F on candy thermometer).

Remove first syrup; cool slightly. Pour slowly over egg whites, beating constantly for 1 1/2 minutes or until mixture loses its gloss.

Add second syrup, beating slowly. Fold in vanilla, salt and pecans; turn immediately into greased 8x8-inch pan.

Cool until firm.

Cooks Note: Use of a candy thermometer is recommended.