3 c. sugar
3/4 c. white Karo syrup
3 tbsp. cherry Jello powder
2 c. chopped pecans (optional)
3/4 c. water
2 egg whites
1 tsp. vanilla

Boil sugar, water, and Karo to hard ball stage. Beat egg whites until frothy. Add Jello, 1 tablespoon at a time and beat until stiff. Slowly pour hot syrup into eggs and beat until stiff and creamy. Add vanilla and nuts. Drop onto waxed paper. Makes about 100 small or 60 large pieces.