3 c. granulated sugar
3/4 c. light corn syrup
3/4 c. water
1/4 tsp. salt
2 egg whites
1/2 (3 oz.) pkg. cherry gelatin
1 tsp. vanilla
1 c. chopped pecans

Combine sugar, corn syrup, water and salt in buttered, heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Then cook, without stirring, to hard-ball stage, 250°F. Remove from heat. Beat egg whites in large bowl of mixer until soft peaks form. Gradually add gelatin, beating until stiff peaks form. Slowly pour in syrup, beating constantly at high speed. Continue beating until mixture begins to lose its gloss. Stir in chopped nuts Drop from teaspoon onto waxed paper or into small paper muffin liners.

Makes about 4 dozen medium-sized pieces of candy.