1 3/4 c. brown sugar
3/4 c. sugar
1/4 c. light corn syrup
1/4 tsp. salt
1/2 c. broken pecans
2 egg whites
1 tsp. vanilla

Butter sides of 2 quart saucepan. Combine sugars, syrup, salt and 1/2 cup water in it. Cook, stirring constantly, until sugar dissolves and mixture comes to hard boil stage, 260 degrees, without stirring. Remove from heat.

Immediately beat egg whites until stiff peaks form. Pour hot syrup in a stream over beaten eggs, beating constantly at high speed with mixer. Add vanilla. Continue beating until mixture forms soft peaks and begins to lose its gloss (about 1 minute). Stir in nuts. Let stand about 2 minutes. Drop by teaspoon onto wax paper.