4 c. sugar
1 1/2 c. corn syrup
2/3 c. water
4 egg whites (begin beating to stiff peaks when sugar mixture reaches about 325 degrees on candy therm.)
1 tsp. vanilla
1 c. pecans, chopped

Cook sugar, corn syrup and water in a 4-quart saucepan, stirring constantly, until mixture reaches 248 degrees (soft ball stage). Pour 1/2 mixture over stiffly beaten egg whites and return the remainder to the heat. Cook the remaining 1/2 until it reaches 272 degrees (hard ball stage); pour over egg mixture and continue beating (I use my mixer until it sounds like it is struggling). Then you beat by hand until it begins to loose its gloss. Add vanilla and nuts. Continue to beat until you can tell a difference on the sides of the bowl. Drop by teaspoonful on greased waxed paper. Yield: 8 to 10 dozen pieces of walnut-size candy.