3 C sugar
1/2 C hot water
1 tsp vanilla
1/2 C light karo syrup
2 egg whites
1/2 C chopped nuts

Put sugar, karo syrup and water over medium heat. Stir only until sugar is dissolved. Cook to soft ball stage. Having beaten the egg whites, continue beating and add half the syrup (pour slowly into egg whites having a thin stream of syrup pouring into whites). Continue beating while remaining syrup cooks to crack stage. Pour remaining syrup into egg whites (same as before) and continue beating until thick enough to drop from spoon.

Add vanilla and nuts and beat just enough to blend. Candy should just begin to lose gloss before it is ready to drop by teaspoonful. If candy feels a little grainy and dry to taste, it is ready to drop.