3 cups sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
2 egg whites
1 (3 oz.) pkg. jello (your choice)
1 cup chopped nuts
1/2 cup grated coconut (optional)

Grease two 9-inch square pans.

Mix sugar, corn syrup and water in a saucepan; cook to the boiling point, stirring constantly.

Reduce heat and continue cooking, stirring occasionally, to hard ball stage (250-266°F on candy thermometer).

Beat egg whites until they fluff up. Add the dry jello gradually until the mixture holds a definite peak.

Pour syrup into egg white mixture in a thin stream, beating constantly until candy holds its shape and loses its gloss.

Stir in the nuts and coconut (if using). Pour quickly into prepared pans.

Variation: Candy may also be dropped by teaspoonful onto waxed paper and decorated with pecan halves or pieces of candied cherries.

Cooks Note: Use of a candy thermometer is recommended.