3 c. sugar
3/4 c. water
1 pkg. Jello
3/4 c. light Karo syrup
2 egg whites, stiff
1/2 c. flaked coconut
1 c. pecans, chopped

Mix the first 3 ingredients. Bring to a boil, stirring. Reduce heat; cook to hard ball (252 degrees), stirring occasionally. Combine beaten whites and Jello. Beat until forms peak. Pour hot syrup in thin stream into egg whites; beat until forms peak. Fold in coconut and nuts. Spoon on waxed paper.