3 c. sugar
3/4 c. light corn syrup
2 egg whites, stiffly beaten
3/4 c. water
1 sm. pkg. strawberry jello
1/2 c. flaked coconut
1 c. pecans, chopped

Combine sugar, water and syrup in sm. saucepan, bring to a boil, stirring constantly. Reduce heat and cook to hard ball (252°F) stirring occasionally. Combine egg whites and gelatin, beat until mixture forms peaks. Pour hot syrup into egg whites, beating until candy looses gloss and holds shape, add coconut and pecans, if desired. Drop on waxed paper.