2 1/2 c. sugar
1/2 c. water or coffee
Dash of salt
2 egg whites, stiffly beaten
1/2 c. white corn sugar
1 c. peanuts
2 tsp. butter
1 tsp. vanilla

Butter inside of a medium saucepan to prevent candy from sugaring. Mix sugar, syrup and water together. Cook on medium high heat, stirring constantly until the candy spins a thread when dropped in cold water or reaches 224 degrees on candy thermometer.

Pour half of this syrup over stiffly beaten egg whites which have the salt and vanilla added. Beat with electric mixer, using medium high speed. Continue beating while the other half of the syrup is cooking to the very hard ball stage (255 degrees).

Add the last half of the syrup to the beaten mixture and beat with mixer on high until it is creamy and holds its shape when dropped from a spoon. Add the nuts and drop on a buttered cookie sheet or it can be poured into a buttered 9 x 9 inch pan and cut into squares when cooled. Makes 30 pieces.