2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup (Karo)
2 egg whites, beaten
1 cup dates
1/2 cup nuts

Cook sugar, water and corn syrup until it spins a thread (254°F on candy thermometer).

Pour half of mixture over egg whites. Cook remaining mixture until it will harden in water.

Pour into egg whites; beat until creamy. Add dates and nuts; pour into buttered pan.

Cooks Note: Use of a candy thermometer is recommended.