1/2 c. light corn syrup
2 1/2 c. sugar
2 egg whites
1 c. chopped pecans
Pinch salt
1/2 c. water
1 tsp. vanilla extract

Mix corn syrup, sugar, salt and water in sauce pan, stirring over heat until sugar is dissolved. Continue cooking without stirring, until a small amount of mixture forms a firm ball when dropped in cold water. Beat egg whites until stiff but not over dry. Pour half the syrup slowly over whites, beating constantly. Cook remainder until it forms a hard rock in cold water. Add slowly to first mixture and beat until mixture looses gloss and holds shape. Add vanilla and nuts. Drop by teaspoons onto waxed paper. This can even be made on rainy days.