3 cups sugar
1/2 cup water
1/2 cup corn syrup (Karo)
1/8 tsp. salt
3 egg whites
1 cup chopped nuts

Combine sugar, water, syrup and salt over heat, stirring until dissolved. Boil mixture without stirring to soft crack stage (265°F on candy thermometer).

Beat egg whites until stiff; pour syrup over whites, stirring constantly. Beat until creamy; add nuts when mixture loses gloss.

Drop by teaspoon onto waxed paper.

Makes 25 servings.