3 c. sugar
3/4 c. waterc. corn syrup
3 egg whites, beaten stiff

MIXTURE TWO:

1 c. sugar
1/2 c. water
1 tsp. vanilla
1 c. chopped nuts

Cook sugar, water, and corn syrup of mixture one until it forms a fairly hard ball, 250 degrees F, stirring only until sugar dissolves. Remove from heat. Pour slowly with constant beating over egg whites. At this time start mixture two, cooking to a very hard ball, 265 degrees. Pour in first mixture which has been beaten all the while. Continue beating until candy begins to hold its shape. Add vanilla and nuts. Pour into greased pans. Cut into squares when cold.

Candy may be shaped into a loaf or formed into irregular pieces by dropping from tip of spoon onto waxed paper. Makes approximately 64 pieces on squares.