3 c. sugar
2/3 c. water
1/8 tsp. salt
1/2 c. white corn syrup
2 egg whites
1 tsp. vanilla
1 tsp. powdered sugar
Pecans as desired, chopped (black walnuts are excellent, if available)

Boil sugar, salt, syrup and water to hard ball stage (260 degrees). Meanwhile, beat egg whites until VERY STIFF and dry. Gradually pour hot syrup into egg whites, beating constantly until candy begins to set up and hold its shape. Beat in vanilla and powdered sugar. Add nuts. Drop from teaspoon onto waxed paper or pour into buttered pan. Let stand until firm. Stir in airtight container.

NOTE: If the eggs are small I use 3 egg whites instead of 2.