2 c. maple flavored syrup
1/4 tsp. salt
2 egg whites
1/2 c. broken pecans

Butter sides of heavy 2 quart saucepan. In it cook syrup rapidly over high heat to hard ball stage (250 degrees) without stirring. Remove from heat. Add salt at once and slowly pour syrup into stiffly beaten egg whites, beating constantly at high sped with electric beater until mixture forms soft peaks and loses gloss. Add nuts and drop by teaspoons on waxed paper. Swirl to peak. 2 dozen.