4 cups sugar
3/4 cup water
1 cup light corn syrup (Karo)
3 egg whites, stiffly beaten
1 tsp. vanilla
1 cup chopped nuts

Boil sugar, water and syrup until it forms a hard ball (250°F on candy thermometer).

Pour slowly over egg whites; continue beating until mixture holds its shape and loses gloss. Add vanilla and nuts.

Drop by teaspoonfuls on waxed paper, or pour into buttered pan and cut in squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 60 servings.