2 1/2 c. sugar
1/2 c. water
1/4 tsp. vanilla
2/3 c. white corn syrup
2 egg whites
3/4 c. broken pecans

Separate eggs; put whites into large bowl and beat until stiff. Combine sugar, syrup, and water in saucepan. Stir. Cook, uncovered (no stirring) until it reaches the brittle stage (250 degrees). While beating egg whites with electric mixer, slowly pour in hot syrup mixture. Continue beating by hand until it loses its shine and holds its shape when dropped from a spoon. Add nuts. Drop with teaspoon on to waxed paper. A few drops of boiling water may be added if mixture becomes too thick. Yield: Approximately 4 dozen.