2 1/2 c. sugar
1 c. cold water
1/2 c. white Karo
1/2 tsp. vanilla
2 egg whites
1/2 c. chopped nuts (optional)

Boil sugar, water and Karo until it spins a thread. Beat egg whites. Pour half of syrup mixture over whites and beat at medium speed. Cook other half of syrup until hard-ball stage (250°F to 266°F on candy thermometer). Add to the egg white mixture and beat by hand until stiff. Add vanilla (and nuts if desired). Put by teaspoon onto waxed paper.