2 2/3 c. sugar (white cane sugar)
2/3 c. white Karo syrup
2/3 c. water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla
1 c. (or as many as desired) nuts

Place sugar, Karo, water, and salt in a saucepan; bring to a rolling boil, stirring constantly. Set off heat until bubbles subside. In the meantime, beat egg whites until stiff. Then pour out 2/3 cup of the hot syrup mixture and place pan with remaining syrup back on the heat. Add the 2/3 cup hot syrup to the beaten egg whites, beating constantly. Cook the syrup until ball "clinks" when hitting the side of test dish of cool water. Then add it very slowly to the beaten egg white mixture, beating constantly, until it begins to hold its shape. Add vanilla and nuts.