2 egg whites, room temperature
2 c. sugar
1/2 c. white corn syrup
1/2 c. water
Salt
Vanilla
1 c. chopped pecans

Beat egg whites until stiff, set aside. In saucepan boil together the sugar, corn syrup and water and boil to soft ball stage, use a candy thermometer. Pour 1/2 of syrup over beaten egg whites, beating it. Boil the remaining syrup to hard ball point. Beat until the right consistency for candy. Add a pinch of salt and flavor with vanilla. Stir in nuts. Droop by teaspoon on greased sheet. Store in covered tin.