3 cups sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. jello (your choice)
1 cup chopped pecans

Combine sugar, corn syrup and water; bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage (250-266°F on candy thermometer), stirring occasionally.

Combine egg whites and jello; beat until mixture forms peaks.

Pour hot syrup into egg whites in a thin stream, beating until candy loses gloss and holds shape.

Fold in nuts; pour into greased pan and cut in squares.

Cooks Note: Use of a candy thermometer is recommended.