3 c. light brown sugar
1 c. water
2 tsp. vinegar
2 egg whites
1 c. chopped nuts
1 tsp. vanilla

Cook sugar, water and vinegar until it forms a medium ball when tested in cold water (240 degrees). Pour slowly on stiffly beaten egg whites, beating continually. When creamy, add nuts and vanilla. When stiff, pour into buttered pan and cut into squares.